Feb 13, 2011
Beetroot, avocado & goats cheese salad with pine nuts
Easy and really tasty salad. You can roast the beetroot ahead or use cooked from supermarket. Just quickly put all the ingredients together before serving.
4 medium sized beetroot
2 avocados, peeled
50 g pine nuts
200g goats cheese, crumbled
50g rocket leaves
2 tbsp of extra virgin olive oil
1 tsp of balsamic vinegar
1 teaspoon of Dijon mustard
Half a clove of garlic, minced
A good pinch of sea salt and ground black pepper
To cook the beetroot wrap them in tinfoil, place on an oven tray and bake for about an hour at 190C or until tender. Remove from the oven, allow to cool, then peel and slice.
Toast the pine nuts over a medium heat, until golden brown.
In a large bowl whisk together the Dijon mustard, oil, vinegar, garlic, salt and pepper and set aside.
When you are ready to serve the salad, arrange the beetroot and avocado slices over the rocket leaves, drizzle with dressing, then add the goats cheese crumbles. Finally scatter each plate with the toasted pine nuts and serve immediately.