Roast beetroot with blue cheese and walnut dressing

Recipe from: 12/12/2002 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • DRESSING
  • 15
    ml
    balsamic vinegar
  • 80
    ml
    olive oil
  • 5
    ml
    Dijon mustard
  • chopped tarragon (optional)
  • 30
    ml
    chopped walnuts
  • SALAD
  • 6
    young beetroot, stems intact
  • 4
    small onions, peeled
  • 15
    ml
    balsamic vinegar
  • olive oil
  • 15
    ml
    brown sugar
  • 1
    green apple, thinly sliced
  • 125
    g
    blue cheese, crumbled
 

Method

 
Dressing
Mix all the ingredients and set aside.
Salad
Halve the unpeeled beetroot and onions and arrange in an oven pan.
Sprinkle with the vinegar, oil and brown sugar.
Bake at 200 °C until the beetroot is tender and done. Peel and leave to cool.
Slice and arrange on 6 small plates along with the onions, apple slices and blue cheese.
Moisten with the salad dressing and serve as a starter.
 

Read more on: bake
 

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