Beetroot & Blue Cheese Salad

Few pairings strike a balance quite like beetroot and blue cheese. Fresh from the farm, the earthly sweet taste from the roasted beetroot meets the creamy tang of blue cheese in a contrast that's both bold and elegant.

a seasonal summer faveroute, ideal for warm days and al fresco meals. This recipe combines seasonal produce, fresh from field to fork, maximising flavours and minimizing cooking

This colourful, eyecatching combination is both nourishing and indulgent. It works as a side, a starter, or even a light main course with some crusty bread or grilled chicken.

Difficulty:

Prep time: 45 minutes

Cook time: 30 minutes

Serves: 4

Related Tags

Fresh From Our Fields Seasonality

Ingredients

3-4 Darts Beetroot, washed & trimmed
Olive Oil
100g Walnuts
Darts Raw Honey
4tsp red Winr Vinegar
150g Colston Basset Stilton
Radicchio Salad Leaves
Salt & Pepper

Method

Preheat oven to 200°C . Cut the beets in half if they are large. Wrap each beet, or half beet, in foil with some salt and pepper and roast until beets are soft when squeezed - this usually takes about 45 minutes to an hour. Open the foil parcels so the beetroot can cool.
Meanwhile make the dressing. Place half the walnuts in a food processor and grind until fine. Combine the oil, 3tsp of vinegar, honey and seasoning with the ground nuts and mix together.
Peel the beetroot as soon as it is cool enough to handle - the skin should slide off easily. Cut the beets into thick wedges or slices and while still warm sprinkle over the 1 teaspoon of red wine vinegar and the salt and pepper.
When ready to eat, toss the radicchio leaves in, some of the dressing and turn onto a serving plate. Arrange the beet pieces on top, scatter over the Colston Basset stilton and remaining walnuts. Drizzle with the remaining dressing and enjoy!