‘Mise en place’ is a French term that translates to “everything ready and in its place”, one must carefully sort and assemble equipment & ingredients in the recipe, as many components are required to prepare for cooking.

Being more organized helps one to save time and avoid mistakes.

There are 3 steps that need to be followed to prepare and cook this dish, they are:

1. Collecting equipment.

2. Collecting ingredients as listed.

3. Preparing ingredients in the manner prescribed.

To produce Beetroot and Rocket Salad it is essential to have the right equipment, for example, a baking tray to roast the beetroots.

A whisk is needed to make the vinaigrette dressing for the salad.

Tip: For neat cuts of goat cheese, place the knife in hot water to warm the blade and get neat cuts.

Following are the equipment needed to produce this dish:

It is essential to use fresh ingredients over frozen or dried, as fresh ingredients have a more natural taste which provides the dish with a balanced flavor.

The roasted beetroots are paired with the rocket, topped with creamy avocado, goat cheese cubes, crunchy toasted walnuts and drizzled with the tangy balsamic vinaigrette.

Tip: Feta cheese (preferably Danish, otherwise Greek) can be used instead of goat cheese.

For knowledge of what you should essentially have in the kitchen, make sure to check out the Kitchen Staples section.

Following are the ingredients needed to produce the dish:

For the Vinaigrette

To Serve

It is important to prepare your ingredients in an organized flow, to achieve a successful outcome of the dish.

Avocados and beetroots are cubed to become bite size pieces as it is a tossed salad. While the dried apricots and walnuts are chopped to small pieces for added flavor and texture.

Tip: Toss the cut avocado in lemon juice to prevent it from getting discoloured.

Illustrated here are the methods used to prepare the ingredients for this recipe:

Now that the ingredients have been prepared, it’s time to get cooking!

To produce Beetroot Rocket Salad, the beetroots are cubed and coated with the balsamic vinaigrette then roasted until crisp and tender.

The walnuts need to be toasted to enhance the flavor.

Tip: For added acidity and flavor, orange zest and juice could be added to the dressing.

Illustrated here are the cooking/preparation techniques used in this recipe:

The Beetroot & Rocket Salad can be served in a square or round serving plate. The colors of the vegetables such as, rocket leaf together with dried apricots and beetroot will be very prominent in contrast with a plain white serving dish.

The salad will be topped with avocado and goat cheese and sprinkled with parsley and drizzled with olive oil.

Raw Ingredients

Beetroot, rocket leaf, shallots, parsley and avocado can be stored in the fridge for up to 1 week.

Dried apricots, walnuts, salt & pepper must be stored in a dry place, away from moisture.

Goat cheese must be stored in the fridge until expiry.

Cooked Ingredients

Roasted beetroot can be stored in a lidded container in the fridge; it will last in the fridge for 3-4 days and if stored in the freezer it could last for up to 3-4 months.

Leftover

The Beetroot & Rocket Salad should not be stored for more than 1 day since the rocket leaf will not taste the same if consumed on the following day.

Ingredients

Beetroot & Rocket Salad	Yield : 4 Portions
Ingredients	Quantity
Beetroot (peeled & cubed)	3 pieces
Rocket (fresh)	2 handfuls
Dried apricots (chopped)	5 pieces
Toasted walnuts (roughly chopped)	60g
For the Vinaigrette
Balsamic vinegar	10ml
Shallots, thinly sliced	3 tbsp
Extra-virgin olive oil	25-30ml
Salt & freshly ground black pepper	as required
Honey	1 tbsp
To Serve
Avocado (cubed)	½ piece
Lemon Juice	1 tbsp
Goat cheese	as required
Parsley	1 tsp
Olive oil	as required

Method

1. Preheat the oven to 220°C.

2. Whisk the balsamic vinegar, shallots, honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette with salt and pepper as required.

3. Toss the beetroot in a small bowl with enough vinaigrette dressing to coat. Place the beetroot in an oven tray and roast for about 25 minutes. Until caramelized and soft.

4. In a bowl toss the rocket with olive oil, salt & pepper. Then add the walnuts, dried apricots, beetroot and mix with the remaining vinaigrette dressing.

5. Cube the avocado and toss in the lemon juice to prevent it from getting discolored.

6. Top the salad with avocado and goat cheese, sprinkle with parsley, drizzle with olive oil and serve.