Roasted Beetroot Salad with Blue Cheese, Apple and Pistachio

October 18, 2016

 

Who says you can't have salad in winter?! This a colourful, autumnal dish that you must try. I went to Andover Farmers Market at the weekend and found the most amazing coloured vegetables, including these candy and golden beetroots. I had no idea what to do with them but I had to buy them! My mother in law then gave me a huge bag of cooking apples from her garden, so after some research, I decided to work them in to the dish for a healthy post weekend dinner.

 

Andover Farmers Market runs every 3rd Sunday of the month and I would highly recommend visiting for some interesting, high quality additions to your weekly shop. My favourites were Sopley Salads, Hampshire Game and Greenfield Pork Products (they probably have the best sausages in the world).

 

Serves 2-3

 

Ingredients

2 golden beetroots, washed

2 candy beetroots, washed

1 large cooking apple, chopped into segments

2 tsp honey

100g of soft blue cheese, I used Saint Agur

A handful of pistachios, roughly crushed

Mixed salad leaves to dress

Olive oil and butter for cooking

 

For the dressing

2 tsp dijon mustard

2 tsp honey 

4 tsp white wine vinegar

3 tsp olive oil 

 

Instructions

Turn the oven on to 180 degrees.

 

Place the whole, washed beetroots in a baking tray and coat with a little olive oil. 

 

Roast for 1 1/2 hours, until the beetroot is tender. Take the beetroots out of the oven and put to one side to cool before you handle them. 

 

Meanwhile, in a bowl, coat the apple segments with the honey. Heat a pan with a knob of butter, when it's bubbling, add the apple segments. Turn continuously until the segments are evenly browned and beginning to caramelise. Put to one side to cool.

 

Combine all the ingredients for the dressing in a bowl or jug, ready to pour.

 

Now to assemble the salad. Peel the beetroot and chop into circular slices. Arrange the salad leaves on the plate first, then add the beetroot and apples. Tear the soft cheese using your hands and sprinkle over the pistachios. Finally, spoon the mustard dressing over the salad. Serve immediately and enjoy the autumnal flavours!

 

 

 

 

 

 

 

 

 

Please reload

Please reload

This site was designed with the
.com
website builder. Create your website today.
Start Now