Beetroot salad with blue cheese

Home
4 servings Prep: 15 mins, Cooking: 20 mins
Rate this recipe
The best salad you'll make this week.

By Food24 May 04 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

125 ml sugar
125 ml vinegar — white wine
8 beetroot — medium, peeled
1 red onion
200 g asparagus
60 g rocket — leaves
60 g lettuce — butter
125 g blue cheese
100 ml nuts — caramelised, chopped
croutons — to serve
Tap for ingredients
Tap for ingredients

Method:

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

To 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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.