Beetroot Spaghetti, Avocado and Goat Cheese Salad

5 from 2 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people


for the salad

  • 100 g Mixed salad
  • 2 maturity Avocados
  • 2 Beetroot
  • 0,5 Cucumber
  • 150 g Goat cheese
  • 1 Onion

for the dressing

  • 1 Lemon
  • 2 Egg yolk
  • 3 tbsp Olive oil
  • 2 Garlic cloves


  • For the salad: Wash the cucumber and cut into wide ribbons with the coarse use of the spiral cutter.
  • Peel the beetroot and cut into spaghetti with the fine insert.
  • Wash the lettuce leaves.
  • Cut the onion into fine rings.
  • Halve the avocado, remove the stone, remove the pulp and cut into strips.
  • Spread the lettuce leaves on a deep plate and cover with the cucumber strips.
  • Pour most of the beetroot spaghetti on top.
  • Place the avocado strips on top, spread the remaining beetroot on top.
  • Garnish with crumbled goat cheese and onion.
  • For the dressing: squeeze the lemon, peel the garlic clove and chop finely.
  • Mix lemon juice, egg yolk, oil and garlic with a blender.
  • Season to taste with salt and pepper.
  • Before serving, pour the dressing over the salad.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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