Olive Magazine
Roasted chestnut and beetroot salad

Roasted chestnut and beetroot salad

Published: December 19, 2014 at 2:33 pm
loading...
  • Preparation and cooking time
    • Total time
    • + chilling
  • A little effort
  • Serves 2

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.

  • Vegetarian
Nutrition:
NutrientUnit
kcal269
fat16.9g
carbs19.7g
fibre1.8g
protein8.5g
salt1g
Advertisement

Ingredients

  • 2 large vacuum-packed cooked beetroot, cut into wedges
  • 80g vacuum pack cooked, peeled chestnuts
  • olive oil
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 2 big handfuls lamb’s lettuce
  • 50g stilton or other blue cheese, 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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content