Mrs. Jackson Cooks

Life through food

Easy but fancy salad: avocado, beetroot and goats cheese

on July 3, 2011

This week the weather has been beautiful – proper British summer.  We decided to celebrate with a bbq this weekend.  And I did some quick marinades, made some burgers and made this salad.  I had some beetroot and some avocados that needed eating and got some goats cheese from Aldi. The whole thing was wonderful – a really lovely and indulgent way to enjoy the summer.   The flavours combine beautifully – the saltiness of the cheese with the sweetness of the beetroot and the creaminess of the avocados and then the crunch of the pine nuts – perfection.

I found the recipe by basically just doing a search for a beetroot and avocado salad as these were two ingredients I needed to use.  And it’s delicious.  I don’t think I really changed it much at all.

The original is here http://www.gourmetrecepies.com/2011/02/beetroot-avocado-goats-cheese-salad.html

We ate it with our bbq and it made it just that little bit more special.  But in fact, it took about 10 minutes to put together and was as easy as a green salad.  You can, of course, eat it on it’s own – you may want to increase your portion size slightly or serve with bread.  You can, of course, use it as a dinner party starter and it’s great for vegetarians (although check your cheese as I’m not totally clued up on which cheese is vege friendly).

Avocado, beetroot and goats cheese salad

Serves 2 as a light lunch or side dish

  • 25g pine nuts – toasted
  • 2 pre-cooked medium beetroots (or cook your own, then peel), sliced
  • 1 avocado, sliced
  • 25g (or a handful) of rocket
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp mustard (I used wholegrain)
  • 1 small garlic clove, minced
  • salt and pepper
  1. whisk together the oil, vinegar, mustard, garlic and salt & pepper until you have an emulsion.
  2. Place the rocket in the middle of the plate and pile slices of avocado and beetroot on top.
  3. Drizzle with the dressing, then crumble over the goats cheese before topping off with the pine nuts.
  4. Revel in the poshness and simplicity of it all and then devour immediately with or without the bbq (but definitely a nice glass of pinot grigio though!)
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