Rocket and roasted beetroot salad

    32 min

    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.

    11 people made this

    Serves: 4 

    • 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
    • 120g rocket
    • 70g toasted hazelnuts, chopped
    • 30g dried fruit (cranberries, cherries or blueberries)
    • 1/2 an avocado, peeled and cubed
    • 80g gorgonzola or feta cheese

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat the oven to 220 C / Gas 7.
    2. Whisk the vinegar, shallot and honey in a medium bowl. Gradually whisk in the oil. Season with salt and pepper.
    3. 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.
    4. Mix the rocket, the hazelnuts and dried fruit in a large bowl with the remaining vinaigrette. Season with salt and pepper to taste.
    5. Divide the salad onto 4 plates, arrange the beetroot around the salad, and sprinkle with the cubed avocado and crumbled cheese.

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    Love beets and avocados so this is winner with us!  -  25 Sep 2012