I
gave this Beetroot, avocado and bok choy
salad a go because Food on Friday this
week is about beets or beetroot, as we call them.
I
think I could have assembled it more stylishly but the taste was ok. I did have to pre-cook both the bok choy and
the beetroot.
Next
time I would probably used canned baby beets because the roasting took forever –
and didn't taste any better to me.
To
prepare the bok choy I just took the leaf part – keeping the stems to use in a
stir fry. I then wilted them in boiling
water for less than a minute and then refreshed them in a bowl of cold
water. After draining them I spread them
out on kitchen paper to dry. (I think
baby spinach would work well as well)
I
roasted the beetroot wrapped in tinfoil with a little olive oil.
Once
the beetroot was cooked and cool enough to handle I cubed it up – getting my
hands stained in the process. Note to
self – wear disposable gloves next time.
I
plated it up by putting a layer of bok choy then cubes of beetroot and avocado
(also cubed and with some lemon juice)
This looks interesting, not ingredients I would think to combine but glad to know they went well together!
ReplyDeleteGood Afternoon Carole, I would not have thought to add avocado with beetroot, but I have some beetroot and avocado, so I will give this salad a try.
ReplyDeleteIt's always fun to find a new recipe.
Best Wishes to you.
Daphne
Love it I have never had this combination. Thanks so much for sharing your salad with us on foodie friday.
ReplyDeleteCarole, this is a great salad, can't wait to try it. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen
This is one colorful salad, Carole. I love avocado and have only recently started using it in salads. I wish I could learn to like beets--they liven up a dish with their color. Thank you for linking this week. We've been out of town and I'm behind. Will have the new party up tonight.
ReplyDelete