This is how it actually looks like before it is mixed around, stuffed into a container and turned upside down. It is loaded with flavors; lemon, cilantro, avocado and of course beets.
After flipping the beet salad onto a plate we top it with goat’s cheese, pea sprouts and roasted pine nuts.
5 large lettuce leaves
4 raw beetroots
2 raw carrots
1/2 red onion
5 cherry tomatoes
1 handful of cilantro (coriander) or flat-leaf parsley
2 tbsp olive oil
2 limes, juice (start with the juice from 1 lime and adjust to your taste)
sea salt & black pepper
4-8 slices goat or sheep’s cheese (depending on the size of the cheese)
2 tbsp pine nuts, lightly toasted in a skillet
1 handful of pea sprouts
Method:Rinse the lettuce leaves and coarsely chop them. Place in a large mixing bowl. Peel beets and carrots and grate by hand or using the grating attachment on a food processor. Slice the onion and tomatoes very thinly. Chop the avocados and cilantro and place all prepared ingredients in the mixing bowl. Add olive oil, lime juice, salt and pepper and toss well, using your hands, so everything is coated in oil and lime and has a nice purple color.
Scoop one fourth of the veggie mixture tight into a 4 inch (10 cm) wide x 2 inch (5 cm) high, round container or bowl. Place a serving plate on top of the container and carefully turn it upside down, remove the container slowly.
Top the veggie tower with slices of goat cheese, toasted pine nuts and pea sprouts. Repeat three times. Enjoy!