Roast beetroot and Stilton salad

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Roast beetroot and Stilton salad
Roast beetroot and Stilton salad

Random recipe review

Love Stilton


It pairs well with beetroot too. (Fenland Mates)

Paul R Smith
Servings:Serves 4
Calories per serving:151
Ready in:45 minutes
Prep. time:10 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:25th October 2012

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 homemade Stilton cheese!


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 220° C (425° F - gas 7)


  1. In a medium sized pan, cover the beetroot with cold water, bring to the boil and simmer for 15 minutes.
  2. Remove & drain, toss in 1 tablespoon of the olive oil and season with salt and pepper
  3. Place the beets in a small roasting tin and roast for 20 minutes until browned, tossing a few times for an even finish


  1. Whisk the remaining olive oil, sour cream, horseradish, vinegar. Season with salt and pepper
  2. Reserve a few tablespoons of the dressing for the beets. Add the salad leaves and Stilton to a bowl and toss in the dressing
  3. Slice the cooked beets into 4 and drizzle with the reserved dressing

Serving suggestions

Serve with crusty bread

See also

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