Roasted beetroot and stilton salad with honey cider dressing

chicory recipes Sep 9, 2021

  • 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

  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. 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.
  3. 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.
  4. Allow cooling slightly before serving.
  5. Meanwhile, whisk together the remaining olive oil, cyder vinegar, wholegrain mustard, and honey to make the dressing.
  6. Season with salt and pepper to taste.
  7. Chicory should be rinsed, dried, and cut into halves.
  8. Heat the hazelnuts in a dry frying pan over medium heat for 2-3 minutes, or until toasted.
  9. Arrange the beets, salad leaves, chicory, and hazelnuts on a platter.
  10. Serve with crumbled cheese and a drizzle of dressing on top.

Tags

Master Chef

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