Beetroot salad with avocado, blue cheese and honey mustard dressing

Portions: 4 persons | Preparation: 80 minutes

Sweet beetroot, creamy avocado, zesty blue cheese and crunchy nuts make a wonderful combination. The beetroot salad is complemented by a spicy honey mustard dressing. This light and tasty one is perfect for the cold season.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Beetroot salad with avocado
Beetroot salad with avocado

Portions: 4 persons | Preparation: 80 minutes

Sweet beetroot, creamy avocado, zesty blue cheese and crunchy nuts make a wonderful combination. The beetroot salad is complemented by a spicy honey mustard dressing. This light and tasty one is perfect for the cold season.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

season: Autumn, Winter | region: North America | preparation: Bake | menu: Salads | cuisine: American recipes

Ingredients

Salad

  • 600-700 g beetroot
  • 1 avocado
  • 100 g lettuce
  • 100 g blue cheese, or feta cheese
  • 1 handful of walnuts, chopped

Honey mustard dressing

  • 100-120 ml olive oil
  • 3 tbsp balsamic vinegar -vinegar
  • 1 tbsp honey
  • 2 tsp Dijon mustard
  • salt, to taste
  • black pepper, to taste

Instructions

  1. Preheat the oven to 200 °C.
  2. Wash the beetroot thoroughly and wrap in aluminum foil.
  3. Bake for about 1 hour until soft.
  4. Let the beetroot cool, peel and cut into sticks.
  5. Remove the skin from the avocado and cut crosswise into slices.
  6. Clean the lettuce and place on a plate.
  7. Place the beetroot and avocado on top.
  8. Sprinkle the crumbled blue cheese and the nuts on top.
  9. For the honey mustard dressing: oil, vinegar, honey, Shake the mustard, salt and pepper vigorously in a dressing shaker.
  10. Pour the honey mustard dressing over the salad and stir gently.
  11. Serve the salad with the beetroot and avocado immediately.

Utensils

  • knife
  • plate
  • dressing shaker