Roasted chestnut and beetroot salad

Roasted chestnut and beetroot salad

  • 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.

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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
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