Beetroot and Avocado Salad

Name: Beetroot and Avocado Salad
Ingredients: 2 beetroots (small ones); 2 potatoes; 1 avocado; dressing; 1 roasted red pepper; 100g goat cheese (i used aged); 1 garlic clove; 30ml olive oil; 1 tablespoon lemon juice; 50ml milk (optional); salt, pepper

October 28, 2011

Appetizers Lacto-Ovo Vegetarian Recipes Vegetables Salads

Yesterday I had planned rice with spinach, but I couldn't find fresh spinach at the market. Luckily, the beetroot caught my eye and I redirected my dinner plans towards this simple salad with roasted pepper and goat cheese dressing.

Ingredients

2 beetroots (small ones)
2 potatoes
1 avocado

Dressing

1 roasted red pepper
100g goat cheese (I used aged)
1 garlic clove
30ml olive oil
1 tablespoon lemon juice
50ml milk (optional)
salt, pepper

Servings: 2

How to prepare beetroot and avocado salad

Either bake the beetroots and potatoes in their skins in the oven (at 240°C/465°F, until a fork easily pierces them), or boil them (also until a fork goes in easily). Peel them and let them cool down.
Dice the vegetables into cubes or cut into slices. Arrange on plates.
Blend all the dressing ingredients in a blender (except the milk). If it's too thick, you can thin it out using a little milk.
Pour the dressing over the vegetables. If desired, you can crumble some goat cheese on top.

Beetroot and Avocado Salad

Ingredients

How to prepare beetroot and avocado salad

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