A salad of rocket and roasted beetroot mixed with a honey and shallot vinaigrette, topped with avocado and cheese, makes for a lovely looking and tasting dish.
6 people made this
4 tablespoons balsamic vinegar
1 large shallot, thinly sliced
1 tablespoon honey
5 tablespoons extra virgin olive oil
salt and pepper to taste
6 medium beetroots, quartered
70g toasted hazelnuts, chopped
30g dried fruit (cranberries, cherries or blueberries)
1/2 an avocado, peeled and cubed
80g gorgonzola or feta cheese
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Method Prep:20min › Cook:12min › Ready in:32min
Preheat the oven to 220 C / Gas 7.
Whisk the vinegar, shallot and honey in a medium bowl. Gradually whisk in the oil. Season with salt and pepper.
In a small bowl, toss the beetroot with enough of the vinaigrette to coat them. Reserve the rest of the vinaigrette. Place the beetroot on a baking tray lined with foil and roast them in the preheated oven for about 12 minutes, stirring occasionally. Set aside to cool.
Mix the rocket, the hazelnuts and dried fruit in a large bowl with the remaining vinaigrette. Season with salt and pepper to taste.
Divide the salad onto 4 plates, arrange the beetroot around the salad, and sprinkle with the cubed avocado and crumbled cheese.