Who said salad was boring? Roasted beetroot, creamy avocado, honeyed walnuts and gorgeous blue cheese - my idea of salad heaven and a flavour combination to die for. This super tasty salad will tingle your tastebuds with sweet earthiness from the beetroot, a lovely crunch from the walnuts, creaminess from the avocado and a nice piquancy from the blue cheese; you definitely will not be disappointed. Its also very easy on the eye, as the colours are beautiful; a great dish to serve at the table.
Ingredients
Roasted beetroots
4 fresh beetroots, scrubbed and cut into quarters if small, or into 6 or 8 wedges if larger (you can peel them if you prefer)
6 garlic cloves, skins on, bashed gently to rupture the skin
4 sprigs of thyme
3 tbsp olive oil
1 tbsp balsamic vinegar
Sea salt and black pepper
Honey roasted walnuts
50g walnut halves
1 tbsp honey
1 tbsp olive oil
Sea salt and black pepper
Dressing
2 tbsp white wine vinegar
1 tbsp honey
2 tbsp olive oil
100g gorgonzola dolce (or any other medium strength blue cheese, you can also use goats cheese, if you prefer)
1 avocado, skin removed, de-stoned and sliced into strips
80g mixed green leaves
Directions
Preheat the oven to 200 degrees C.
For the roasted beetroot
Place the scrubbed wedges of beetroot, bashed garlic cloves and sprigs of thyme in a roasting tray.
Drizzle over the balsamic vinegar and the olive oil and season well with sea salt and black pepper.
Give the ingredients a good mix, then place in the oven to roast for approximately 45 minutes.
Remove and allow to cool.
For the walnuts
Place the olive oil and honey into a bowl.
Season well with sea salt and black pepper.
Add the walnut halves.
Mix again, ensuring that the walnuts are evenly coated with the honey and oil.
Spread the walnuts out onto a baking tray and place in the oven for 6-8 minutes, or until they are golden and roasted.
Remove and allow to cool completely.
For the dressing
Place the olive oil, honey and vinegar into a bowl and mix well.
Season with sea salt and black pepper.
Set aside until needed.
To assemble the salad
Spread the mixed leaves over your serving dish.
Place the avocado slices in and amongst the salad leaves.
Scatter over the roasted beetroot.
Sprinkle over the honey roasted walnuts.
Tear off pieces of gorgonzola and spread over the top of the salad.
Finally, drizzle the dressing over the top of the salad.
Allow to stand for 5 minutes, to allow the flavours to mingle together, before serving.
Perfect served with some warm, crusty bread - delicious x