Cook time: 30 minutes
Total time: 45 minutes
Serves: 4
Ingredients:
• 6 small beetroot
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon brown sugar
• 1 roll garlic goats cheese
• 1 ripe avocado
• Mixed salad leaves
• 1 handful fresh rocket
• 2 tablespoon Extra Virgin olive oil
• 2 drops truffle infused oil (or leave out if you don’t like it)
• Juice of ¼ lemon
• Salt
• Freshly ground black pepper
Method:
Beetroot:
Tip – break the tops off the beetroot instead of cutting it, it won’t bleed.
- Place in a pot and simmer until soft.
- Drain and cool.
- When cooled, peel them carefully (the skins come off quite easily).
- Cut them into even wedges and place in a large pan. Toss over a medium heat with the 2 tablespoons Balsamic, honey and sugar for a few minutes until glossy. Season and set aside to cool.
Make the salad:
- Lay your salad leaves on a platter, peel and cut the avo and lay at intervals around the platter with the beetroot.
- Crumble over the goats cheese and top with the rocket. Season with black pepper.
Dressing:
- Whisk the oils and lemon together and season.
http://blogs.food24.com/kitchengirl/2012/02/26/homegrown-beetroot-salad/