Beetroot salad with blue cheese dressing

Recipe from: 3/1/2006 12:00:00 AM
beetroot salad with blue cheese dressing

Ingredients 12
Servings 8
Time 25

Ingredients

  • 60
    g
    blue cheese dressing blue cheese
  • 75
    ml
    sour cream
  • 12
    ml
    white grape vinegar
  • 50
    ml
    cream
  • 12
    ml
    water
  • 5
    pinch
    salt
  • 5
    pinch
    freshly ground black pepper
  • 4
    salad medium-size beetroot
  • 5
    rashers bacon
  • 180
    g
    mangetout
  • 60
    ml
    bean sprouts
  • 1
    yellow pepper, seeded and cut into strips (optional)
 

Method

15
 
Blue cheese dressing
Blend the cheese, sour cream and vinegar in a food processor until smooth.

Pour into a bowl, stir in the cream and water and season with salt and pepper.

Salad

Cook the beetroot until just soft, peel and leave to cool.

Cut each beetroot into 8 wedges.

Fry the bacon in a pan until crisp and brown, drain on paper towels and break into pieces.

Cook the mange-tout until just done, rinse under cold water and drain again.

Mix the cold beetroot, mangetout, sprouts and yellow pepper.

Scatter the bacon on top and pour the dressing over.

 

Read more on: natures garden  |  shallow-fry
 

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