I love roasted beetroot - it's such a versatile vegetable either as a side with pan-fried salmon or roast beef, as a lovely Persian dip or as here, in a gorgeous salad.
The sweetness of the roasted beetroot in this salad is a really lovely contrast to the tangy, creamy Stilton. Whilst the walnuts add a great change of texture, as well as a slight bitterness.
I like to serve this with one of my favourite dressings, honey and mustard, but I'm sure other dressings will work just as well.
Serves 4
For the salad:
500g fresh beetroot
Olive oil
120g stilton (or to taste!)
Handful of walnut pieces or halves
Mixed salad leaves
For the dressing:
1 tablespoon of runny honey
½ tablespoon of Dijon mustard
½ tablespoon of wholegrain mustard
2 tablespoons of cider vinegar (or 1 of cider and 1 of balsamic)
6 tablespoons of olive oil
Seasoning
- Pre-heat the oven to 200c.
- Top and tail, then peel the beetroots.
- Cut the beetroots in half and then cut into 2-3cm wedges.
- Drizzle some olive oil in the bottom of a roasting tray then throw in the beetroot. Season then mix to combine.
- Place in the hot oven and roast for 25-35 minutes until the beetroot are cooked and starting to char.
- Whilst the beetroot is cooking, place all of the dressing ingredients in a jug and mix well with a fork.
- Finely slice the red onion.
- Dice the cucumber.
- Once the beetroot is cooked, leave to cool for a few minutes (so it doesn't wilt the salad leaves).
- Arrange the salad leaves on the plates, and top with the beetroot, red onion, cucumber and walnuts
- Break over chunks of stilton.
- Pour over the dressing.
