Roast beetroot and Stilton salad

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!

Roast beetroot and Stilton salad

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

Best recipe review Love Stilton 4/5 It pairs well with beetroot too. (Fenland Mates) Paul R Smith

Ingredients

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

• 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

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

Dressing

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

• Our favourite beetroot recipes

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