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Roast beetroot and Stilton salad
From Cookipedia
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An unusual recipe that would work as a starter or as a light lunch. A good way to enjoy your vegetables. Try it out with your home-made Stilton cheese!
Ingredients
- About 450 g of small fresh beetroot, trimmed, and scrubbed or skinned
- 2 tablespoons olive oil
- 1 tablespoon sour cream
- 1 tablespoon horseradish sauce
- 1 tablespoon white wine vinegar
- 100g rocket leaves
- 100 g Stilton cheese, crumbled
- sea salt and freshly ground black pepper
Mise en place
- Preheat the oven to 220° C (425° F - gas 7)
Method
- In a medium sized pan, cover the beetroot with cold water, bring to the boil and simmer for 15 minutes.
- Remove & drain, toss in 1 tablespoon of the olive oil and season with salt and pepper
- Place the beets in a small roasting tin and roast for 20 minutes until browned, tossing a few times for an even finish
Dressing
- Whisk the remaining olive oil, sour cream, horseradish, vinegar. Season with salt and pepper
- Reserve a few tablespoons of the dressing for the beets. Add the salad leaves and Stilton to a bowl and toss in the dressing
- Slice the cooked beets into 4 and drizzle with the reserved dressing
Serving suggestions
Serve with crusty bread
