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Peel beetroot and place in a pot. Fill with water to cover them and add a good pinch of salt. Cook for 35 minutes or until tender. The timing will depend on the size and freshness of the beetroot.
Let the beetroot cool down and chill in the fridge until ready to use.
Slice the beetroot into half moons. Assemble the salad with the greens, blood oranges, apples, beetroot, avocado, pecan nuts , cheese, coriander and basil.
Drizzle with extra virgin olive oil and aged balsamic vinegar. Season with flaky sea salt and pepper and serve.
Note: You can add think slices of red onion or shallots for extra flavour.
Beetroot autumnal salad
This beetroot salad is full of harvest colours, warmth and comforting textures. Earthy beetroot, vibrant blood orange, crisp apple and the creamy flavours of avocado and goat's feta. It's autumn on a plate. Sprinkled with pecan nuts for crunch and dress simply but exquisitely with EVOO and aged balsamic vinegar, its an absolute pleasure.
