* 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

===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

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