2 people | 15 min.
What you need
- 1 ripe avocado
- 1 fresh beetroot
- 2 courgettes S/M size
- 125 gr. fresh log goat cheese
- mixex salad leaves ( cres / rocket / lamb lettuce)
- salt & pepper
- extravirgin olive oil
- lemon juice
Let’s start by boiling the beetroot in salted water with some mint leaves. Cut the beetroot in parts for a quicker process. Boil until soften.
Slice courgettes to an oval shape, not too thin. Roast these in a pan until soften and slightley browned. Season with salt & pepper.
Meanwhile, slice the avocado and the goat cheese (rounds to about 2 mm thickness).
Combine in a nice bowl. Start with a layer of salad at the bottom and then add the sliced avocado, courgettes and the goat cheese rounds. Cut the beetroot in very small cubes and add these to the top.
Season with extravirgin olive oil, salt, pepper and lemon juice. Add some optional seeds.
Enjoy a delicious and pretty salad!