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Roast beetroot, rocket and blue cheese salad
Roast beetroot, rocket and blue cheese salad
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Indulge in a delicious winter salad featuring roasted beetroot, peppery rocket, and creamy blue cheese.
Ingredients:
  • 2 bunch baby beetroots, ends trimmed, washed (see Notes)
  • 100g walnut
  • 0.60 gm sea salt flakes
  • 60ml olive oil
  • 30.00 ml red wine vinegar
  • 5.90 gm Dijon mustard
  • 7.20 gm honey
  • 2 bunches rocket leaves, ends trimmed
  • 200g soft blue cheese, coarsely crumbled
Instructions:
  • Preheat the oven to 180C. Wrap the beetroots individually in foil and place them in a roasting pan. Roast in the oven for about 30 minutes until they are tender. Let them cool, then peel the beetroots using rubber gloves. Set aside.
  • Prepare the baking tray with parchment paper. Mix walnuts, sugar, salt, and 1 tablespoon of oil in a bowl. Spread the mixture onto the tray. Bake for 5-7 minutes until the walnuts are golden and sweet. Take out of the oven and let them cool. Enjoy!
  • Combine the vinegar, mustard, honey, and remaining oil in a jar. Shake vigorously until fully mixed. Season with salt and pepper to taste.
  • In a big bowl, lay out the rocket. Drizzle with dressing and delicately mix. Portion into serving plates. Add beetroot, walnuts, and blue cheese on top. Serve promptly.

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