Beetroot, walnut and blue cheese salad

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Autumn, Recipes, Spring, Summer, Winter

Beetroot is not only extremely versatile, it is beautiful as well! The candy stripe ones are especially pretty and have the added bonus of not staining everything like the red ones do. Beetroot is available for a long season in the UK and is very easy to grow.

This is an extremely simple salad, but the delicious flavour combination makes it dinner party worthy! You may want to make some extra maple walnuts to snack on…

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Beetroot, walnut and blue cheese salad
A simple salad full of flavours, making it dinner party worthy!
Prep Time 20 minutes
Cook Time 1 hour
Servings
people (as a starter)
Ingredients
Prep Time 20 minutes
Cook Time 1 hour
Servings
people (as a starter)
Ingredients
Instructions
  1. Preheat the oven to 160C. Gently wash the beetroot, leaving on the tail and stalks, wrap in foil, rub with olive oil and bake for about 1 hour. A knife should go in easily. Leave to cool. You can do this up to a couple of days in advance.
  2. In a small pan, place the butter, balsamic and maple syrup. Bring to the boil and boil hard for 3-5 minutes without stirring. It should become fairly thick. Be careful, it will be extremely hot so do not touch! Remove from the heat and mix in the walnuts, covering them in the syrup. Spread them out on some baking parchment and leave to cool.
  3. In a clean pan, heat a small drizzle of oil to fry the sage leaves. They just need a minute or so on each side to crisp up. Remove from the heat once crisp.
  4. Skin the beetroot and cut into wedges. Serve with small slices of the blue cheese, a couple of crispy leaves and a few caramelised walnuts. Drizzle over extra balsamic.
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Vegetarian

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