Beetroot and Stilton Salad
A quick salad to put together for lunch or as a starter, easy to adapt to a cheese of your choice; roquefort would be good, but so would camembert, a robust and ripe brie or
crumbled feta. The crunch of walnuts would be a good addition too, if you like
them
Ingredients
500g cooked beetroot, cut into chunks
2 tbsps olive oil
4 tbsps. balsamic vinegar
120g stilton or cheese of your choice
2 generous tbsps. creme fraiche
1 tsp. horseradish sauce
good pinch cayenne
salt and pepper
Pomegranate seeds (optional)
Toasted pumpkin and sesame seeds
Method
Heat the olive oil in a deep frying pan, throw in the beetroot and stir as you fry gently for a minute or until the beetroot is well coated with the oil
Add the balsamic vinegar to the pan, turn up the heat a little, then cook and stir until the liquid and juices have reduced down to a syrupy glaze. Season with salt and pepper and leave to chill
In a small bowl, mix together the creme fraiche, horseradish, cayenne and a little salt then stir to combine
Arrange the beetroot on a serving dish and distribute dollops of the creme fraiche sauce over the top
Crumble over the cheese and garnish with the pomegranate, seeds and nuts, if using
Helpful Hints
The beetroot may be prepared well ahead, but assemble shortly before eating.
Good served on a bed of dressed salad leaves with warm crusty bread
