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
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.