Avocado and Beetroot Salad with Tatsoi and Capers
Average User Rating:
Serves:
10
Prep Time:
Cook Time:
5 beetroots (medium sized)
1 tsp coriander seed
1/8 orange (zest)
100ml olive oil
1 tbsp seeded mustard
50ml Forum vinegar
300g celeriac
5 Hass avocados
1 tsp horseradish (grated)
20g lilliput capers
2 bunches watercress
200g tatsoi
1 bunch chives (finely chopped)
2 shallots (finely sliced)
Salt and pepper to taste
Dressing
100g crème fraîche
100ml aioli
50ml lemon juice
100ml virgin olive oil
Salt and pepper to taste
- Wash the beetroots and rub with half of the olive oil, coriander seeds and orange zest. Season and wrap in foil.
- Bake at 180ºC for approximately 40 minutes, or until soft. Allow to cool, then peel and cut into batons approximately 1cm thick. Marinate in the vinegar, the remainder of the olive oil and seeded mustard. Set aside.
- Peel and julienne the celeriac. Cover with lemon juice and set aside. Mix the crème fraîche and aioli with the chives and horseradish. Fold through the drained celeriac and check seasoning. There should be some dressing left.
- Place the watercress, tatsoi, capers and shallots in a bowl. Dress with lemon juice and virgin olive oil and gently toss.
- Halve the avocados lengthways and remove the seed and skin. Cut each half crossways into two or three pieces. Arrange the beetroot in the centre of each plate surrounded by the portioned avocado half. Top with the celeriac and horseradish remoulade and finish with the cress salad.
PJ McMillan – Harveys Bistro & Bar, Brisbane.
No Comments
