Beetroot salad with blue cheese

Start the new year on a tasty note with this affordable, flavourful evening meal.

Recipe from: 30 December 2015
Preparation time: 15 min
Cooking time: 20 min


  • 125
  • 125
    white wine vinegar
  • 8
    medium-sized beetroots, peeled
  • 1
    red onion
  • 200
    asparagus, cut into 2cm pieces
  • 60
    rocket leaves
  • 60
    butter lettuce
  • 125
    blue cheese
  • 100
    caramelised nuts, chopped
  • large croutons to serve
Servings: Change Serving



Mix the sugar and vinegar with 125ml boiling water and stir until the sugar has dissolved. Cut the beetroots into wedges and boil in this mixture until soft, then drain and set aside to cool.

Cut the onion into wedges and fry in oil until soft and glossy. Add the asparagus and fry for another 2 minutes until just soft. Mix the salad leaves and spread them on a serving platter. Arrange the cooked beetroots, asparagus and onions on top, then sprinkle the blue cheese and nuts over and serve with large croutons.

Words and image: Home magazine

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Read more on: beetroot  |  blue cheese  |  salad  |  recipes

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