Roasted chestnut and beetroot salad
- Preparation and cooking time
- Total time
- + chilling
- A little effort
- Serves 2
Skip to ingredients
- 2 large vacuum-packed cooked beetrootcut 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 cheesecrumbled
Nutrition: per serving
- kcal269
- fat16.9g
- carbs19.7g
- fibre1.8g
- protein8.5g
- salt1g
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.
