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 magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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