Roasted beetroot and Stilton salad with honey cider dressing recipe
Created by The Tesco Recipes team
This is not your average salad – packed with sweet roasted beetroot and creamy Stilton, this vibrant dish is perfect for kicking off an elegant Christmas dinner.
See method- Serves 4
- Takes 1 hr 10 mins
- 323 calories / serving
Ingredients
- 1 x 450g bunch organic raw beetroot, peeled and cut into wedges
- 4 tbsp olive oil
- 3 thyme sprigs
- 2 tbsp cider vinegar
- ½ tsp wholegrain mustard
- 1 tsp Tesco Finest orange blossom honey
- 1 x 270g pack chicory (2 heads)
- 1 x bag 90g peppery baby leaf rocket salad
- 40g (1 1/2oz) toasted hazelnuts, roughly chopped
- 100g Tesco Finest Stilton with port glaze, crumbled
Each serving contains
- Energy
- 1340kJ 323.0kcal
- Fat
- 27g
- Saturates
- 8g
- Salt
- 1.0g
- Sugars
- 10g
of the Reference intake
Carbohydrate 12.0gProtein 10.2gFibre 2.9g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Toss the beetroot wedges in a bowl with the olive oil, thyme and seasoning, then put into a large roasting tin, allowing them room to properly crisp up. Roast for 30 minutes, then turn the oven down to gas 6, 200°C, 180°C fan and roast for 20 minutes more, turning every now and then, until the beetroot are lightly caramelised on the outside and soft in the middle. Allow to cool slightly.
- Meanwhile make the dressing by combining the remaining olive oil, cyder vinegar, wholegrain mustard and honey. Season to taste.
- Rinse the chicory, pat dry and cut into halves. Heat a dry frying pan over a medium heat and heat the hazelnuts for 2-3 minutes until toasted.
- On a plate arrange the beetroot, salad leaves, chicory and hazelnuts. Crumble over the cheese and drizzle over the dressing and serve.
- See more Christmas starters
