Beetroot salad

Recipe from: 2/26/2004 12:00:00 AM

Ingredients 8
Servings 4
Time

Ingredients

  • 6
    small beetroot, stems intact
  • 4
    stalks celery, finely sliced
  • 100
    g
    blue cheese, crumbled
  • DRESSING
  • 30
    ml
    walnut oil
  • 15
    ml
    raspberry vinegar
  • 4
    garlic cloves, crushed
  • 30
    ml
    fresh mint leaves, chopped
 

Method

 
Preheat the oven to 200 °C.
Wrap the beetroot in aluminium foil and roast until soft. Remove the skins while still hot.
Halve the beetroot and place in a dish.
Blend all dressing ingredients and pour over the beetroot while still hot.
Cover and cool. Sprinkle with celery and blue cheese just before serving.
 

Read more on: roast
 

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