Awesome Beetroot Salad

Published on 6 April 2020 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4

As a child I absolutely hated beetroot.  I think it is because in the late 70’s, early 80’s we just got that really terrible beetroot “salad” that was more vinegar and sugar than anything else!  But when I met my wife, who happens to be Polish (beetroot is a staple for those of you who don’t know…and sometime down the line I will be posting a Polish Beetroot Soup – BEST EVER!), and now I am hooked.

I love the real earthy, robust flavour of beetroot…it can break through any flavour!  Coupled with a nice cheese and some greens…WOW!

I like to serve this as a light lunch on a summers day with some sourdough bread.

 

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Ingredients

  • 8 Baby Beetroots (or 4 medium)
  • 2 medium Tomatoes (sliced into 8's)
  • 1 medium Red Onion (finely sliced)
  • 1 Avocado
  • 10 Baby Buffalo Mozzarella balls (or 2 medium)
  • 1/2 cup sunflower seeds (roasted in pan)
  • 2 cups Watercress (or rocket)
  • For the Dressing
  • 4 Baby Beetroots (or 2 medium)
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 tsp chopped Garlic
  • 1/2 tsp chipped Chilli
  • 8 Tbsp Greek Yoghurt (or full cream plain)
  • Salt & Pepper to taste
  • 8 Baby Beetroots (or 4 medium)
  • 2 medium Tomatoes (sliced into 8's)
  • 1 medium Red Onion (finely sliced)
  • 1 Avocado
  • 10 Baby Buffalo Mozzarella balls (or 2 medium)
  • 1/2 cup sunflower seeds (roasted in pan)
  • 2 cups Watercress (or rocket)
  • For the Dressing
  • 4 Baby Beetroots (or 2 medium)
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 tsp chopped Garlic
  • 1/2 tsp chipped Chilli
  • 8 Tbsp Greek Yoghurt (or full cream plain)
  • Salt & Pepper to taste
  • 8 Baby Beetroots (or 4 medium)
  • 2 medium Tomatoes (sliced into 8's)
  • 1 medium Red Onion (finely sliced)
  • 1 Avocado
  • 10 Baby Buffalo Mozzarella balls (or 2 medium)
  • 1/2 cup sunflower seeds (roasted in pan)
  • 2 cups Watercress (or rocket)
  • For the Dressing
  • 4 Baby Beetroots (or 2 medium)
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 tsp chopped Garlic
  • 1/2 tsp chipped Chilli
  • 8 Tbsp Greek Yoghurt (or full cream plain)
  • Salt & Pepper to taste

Instructions

  1. Put all the beetroots in a pot (large enough to fit them all comfortably) and over completely with water. Bring to boil on a stove and simmer until they are tender (you should be able to slip a knife into them easily). Drain the water and set aside to cool. Once cooled, peel off the skin and cut the baby beetroots into quarters (if using medium beetroots, cut into bite sized wedges).
  2. To prepare the dressing, place all the dressing ingredients into a food processor and blend together until you have a smooth silky purple paste. (Check the beetroot quantity from the ingredients above).
  3. To prepare the salad, place the tomatoes, watercress, red onion, rest of the beetroots into a salad bowl.
  4. Tear the baby mozzarella balls into halves (if using large mozzarella balls, tear them into bite sized chunks), and add to the salad bowl.
  5. Mix all the salad ingredients together.
  6. Drizzle the dressing over the salad, and sprinkle the sunflower seeds over the dressing.
  7. Slice the avocado into thin sliced and fan over the dressing and serve.
  8. Put all the beetroots in a pot (large enough to fit them all comfortably) and over completely with water. Bring to boil on a stove and simmer until they are tender (you should be able to slip a knife into them easily). Drain the water and set aside to cool. Once cooled, peel off the skin and cut the baby beetroots into quarters (if using medium beetroots, cut into bite sized wedges).
  9. To prepare the dressing, place all the dressing ingredients into a food processor and blend together until you have a smooth silky purple paste. (Check the beetroot quantity from the ingredients above).
  10. To prepare the salad, place the tomatoes, watercress, red onion, rest of the beetroots into a salad bowl.
  11. Tear the baby mozzarella balls into halves (if using large mozzarella balls, tear them into bite sized chunks), and add to the salad bowl.
  12. Mix all the salad ingredients together.
  13. Drizzle the dressing over the salad, and sprinkle the sunflower seeds over the dressing.
  14. Slice the avocado into thin sliced and fan over the dressing and serve.
  15. Put all the beetroots in a pot (large enough to fit them all comfortably) and over completely with water. Bring to boil on a stove and simmer until they are tender (you should be able to slip a knife into them easily). Drain the water and set aside to cool. Once cooled, peel off the skin and cut the baby beetroots into quarters (if using medium beetroots, cut into bite sized wedges).
  16. To prepare the dressing, place all the dressing ingredients into a food processor and blend together until you have a smooth silky purple paste. (Check the beetroot quantity from the ingredients above).
  17. To prepare the salad, place the tomatoes, watercress, red onion, rest of the beetroots into a salad bowl.
  18. Tear the baby mozzarella balls into halves (if using large mozzarella balls, tear them into bite sized chunks), and add to the salad bowl.
  19. Mix all the salad ingredients together.
  20. Drizzle the dressing over the salad, and sprinkle the sunflower seeds over the dressing.
  21. Slice the avocado into thin sliced and fan over the dressing and serve.