Roasted beetroot and stilton salad with honey cider dressing recipe

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  • Serves 4
  • 20 mins to prepare and 50 mins to cook
  • 323 calories / serving
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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.

  1. 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.
  2. Meanwhile make the dressing by combining the remaining olive oil, cyder vinegar, wholegrain mustard and honey. Season to taste.
  3. 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.
  4. 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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  • Ingredients

  • 1 x 450g bunch organic raw beetroot, peeled and cut into wedges
  • 4 tbsp olive oil
  • 3 thyme sprigs
  • 2 tbsp cider vinegar
  • 1/2 tsp wholegrain mustard
  • 1 tsp 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 (40z) finest* stilton with port glaze, crumbled
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  • Energy 1341kj 323kcal 16%
  • Fat 26.8g 38%
  • Saturates 7.9g 40%
  • Sugars 9.6g 11%
  • Salt 1g 16%

of the reference intake
Carbohydrate 12g Protein 10.2g Fibre 2.9g

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