Roasted chestnut and beetroot salad

Name: Roasted chestnut and beetroot salad
Total time: 20 min
Yield: serves 2
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

20 minutes + chilling
serves 2
A little effort

A warm salad for cold days. Quickly roast the chestnuts and beetroot then assemble with the lettuce and blue cheese to make a speedy meal for two. Add crusty bread if you like.

December 19, 2014 at 2:33 pm

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.