Roast beetroot with blue cheese and walnut dressing

YOU
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

DRESSING
15.00 ml vinegar — balsamic
80.00 ml fresh chillies — 573
5.00 ml Dijon mustard
0.00 tarragon — chopped
30.00 ml walnuts — chopped
SALAD
6.00 baby beetroot
4.00 onions — small, peeled
15.00 ml vinegar — balsamic
0.00 fresh chillies — 573
15.00 ml brown sugar
1.00 apples — green, thinly sliced
125.00 g blue cheese — crumbled
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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.



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