…one of the things I love about the random recipes food challenge is not just the discovery of a new dish or revisiting an old book that you’d perhaps forgotten about but rather the chance introduction to trying something you already love, in a new way. We all get into habits and routines but as any good cook will tell you, knowledge about food is often passed on from discovery… be it from a friend or colleague or a book and it’s that simple spark of fact, that little pearl of wisdom that can transform a good dish into a great dish.
… all my life i’ve hated beetroot, that nasty pickled stuff you were forced to eat on a salad as a child but when I discovered that they came raw, in bunches and you could roast them like a potato which would bring out a rich, earthy quality well, I fell instantly in love and have been roasting them to my delight ever since but upon reading the recipe for Avocado and Beet Salad on page 66 of Mark Bittman’s How to Cook Everything Vegetarian, who suggests sprinkling the zest of an orange over the roasted beetroots, it’s like i’ve fallen in love all over again…
avocado and roast beetroot salad
there really is very little to this salad but i’m so glad I picked it for this month’s challenge which I am running in conjunction with the AlphaBakes challenge, hosted by Caroline from Caroline Makes and Ros from The More Than Occasional Baker… this month’s letter is A and so I randomly selected a recipe under the A index in the back of the book… you still have until April 26th to get your recipes in to the challenge, the rules of which can be found here.
1 large avocados
1 bunch of raw beetroot – unpeeled
salt and pepper
the zest of one orange
a dash of cider vinegar
a bag of mixed salad leaves to garnish
trim the beetroot and cut into quarters, place on a baking tray and drizzle with plenty of olive oil and season well – roast on 130C for 40 mins, then turn off the oven and leave to cool – set aside till ready to use, they will keep in the fridge for about 3 days
open a bag of salad and place onto a large flat bowl
cut up an avocado and lay it out onto the salad, followed by pieces of the roasted beetroot
sprinkle with more salt, grate over some orange zest and drizzle over a little cider vinegar and plenty of olive oil
eat and of course, enjoy!