You don’t win friends with salad?
Well…you can definitley make some friends with this one…
I’ve adapted this recipe from The Kitchy Kitchen. I think making the beets a day or two ahead and allowing them to pickle a little gives them a richer flavour.
Also I’ve broken the salad into parts, as the beetroot and avocado puree could be made ahead of time, and both can be kept up to a week in the fridge. What I love about salads is combining the best things from the fridge whenever you feel like and tucking in.
A Salad of Beetroot, Heirloom Tomatoes, Coriander, Pickled Onions, Jamon & Taleggio with Roast Garlic Avocado Puree
4 medium to large beetroot heads
1 1/2 tablespoon apple cider vinegar
Turn oven to 180C/356F. Cover each individual beetroot in aluminium foil and bake in a roasting pan (you don’t want to turn the floor of your oven purple) for around 45min or until you can pierce through it easily with a knife.
If you’re making this on the same day as avocado puree, then I’d put the garlic for the puree in its own aluminium foil and bake with the beetroot. Saves time.
ROAST GARLIC AVOCADO PUREE
1 large very ripe avocado
2 tablespoons olive oil
1 head of garlic roasted
salt & pepper
If you haven’t roasted the garlic above, then cover with aluminium foil and bake in oven at 180C/356F for 30min or until brown and fragrant.
In a food processor, blitz the avocado, oil and garlic until smooth, add lime juice, salt & pepper to taste.
handful of coriander (cilantro)
punnet of cherry heirloom tomatoes
12 pickled cocktail onions
8 strips Jamon Serrano
4 good slices of Taleggio
Roughly halve the tomatoes and tear up the coriander and Jamon.
On each serving plate, spread a dollop of the roast garlic avocado puree then cover with beetroot, onions, coriander, tomatoes, Jamon and top with Taleggio.
ATTACK with some good sourdough BOOYAH!!!!