Roasted beetroot and stilton salad with honey cider dressing
- Serves 4
- 20 mins to prepare and 50 mins to cook
- 323 calories/serving
Ingredients
- 1 x 450g bunch organic raw beetroot, peeled and cut into wedges
- 4 tbsp olive oil
- 3 thyme sprigs
- 2 tbsp cider vinegar
- ½ tsp wholegrain mustard
- 1 tsp Tesco Finest orange blossom honey
- 1 x 270g pack chicory (2 heads)
- 1 x bag 90g peppery baby leaf rocket salad
- 40g (1 1/2oz) toasted hazelnuts, roughly chopped
- 100g Tesco Finest stilton with port glaze, crumbled
Directions
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Toss the beetroot wedges with the olive oil, thyme, and pepper in a mixing basin, then transfer to a large roasting tin to crisp up nicely.
- Roast for 30 minutes, then reduce to gas 6, 200°C, 180°C fan, and continue to roast for another 20 minutes, rotating occasionally, until the beetroot is faintly caramelized on the exterior and soft on the inside.
- Allow cooling slightly before serving.
- Meanwhile, whisk together the remaining olive oil, cyder vinegar, wholegrain mustard, and honey to make the dressing.
- Season with salt and pepper to taste.
- Chicory should be rinsed, dried, and cut into halves.
- Heat the hazelnuts in a dry frying pan over medium heat for 2-3 minutes, or until toasted.
- Arrange the beets, salad leaves, chicory, and hazelnuts on a platter.
- Serve with crumbled cheese and a drizzle of dressing on top.