This is not your average salad – packed with sweet roasted beetroot and creamy stilton, this vibrant dish is perfect for kicking off an elegant Christmas dinner.
- Preheat the oven to gas 7, 220°C, fan 200°C. Toss the beetroot wedges in a bowl with the olive oil, thyme and seasoning, then put into a large roasting tin, allowing them room to properly crisp up. Roast for 30 minutes, then turn the oven down to gas 6, 200°C, 180°C fan and roast for 20 minutes more, turning every now and then, until the beetroot are lightly caramelised on the outside and soft in the middle. Allow to cool slightly.
- Meanwhile make the dressing by combining the remaining olive oil, cyder vinegar, wholegrain mustard and honey. Season to taste.
- Rinse the chicory, pat dry and cut into halves. Heat a dry frying pan over a medium heat and heat the hazelnuts for 2-3 minutes until toasted.
- On a plate arrange the beetroot, salad leaves, chicory and hazelnuts. Crumble over the cheese and drizzle over the dressing and serve.
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