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Ingredients
- vacuum-packed cooked beetroot 2 large, cut into wedges
- cooked, peeled chestnuts 80g vacuum pack
- olive oil
- honey 1 tsp
- Dijon mustard 1 tsp
- white wine vinegar 1 tsp
- lamb’s lettuce 2 big handfuls
- stilton or other blue cheese 50g, crumbled
Method
-
Step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the beetroot and chestnuts onto a baking tray and drizzle with 1 tsp oil. Season and roast for 10 minutes until the chestnuts are golden and the beetroot have warmed through.
-
Step 2
Whisk 1 tbsp oil with the honey, mustard and vinegar. Toss the lettuce, beetroot and chestnuts with the dressing and divide between 2 plates. Scatter over the stilton to serve.
Nutritional Information
- Kcals 269
- Fat 16.9g
- Carbs 19.7g
- Fibre 1.8g
- Protein 8.5g
- Salt 1g