Beetroot, blue cheese & maple-roasted walnut salad

Cooking Salads Beetroot, blue cheese & maple-roasted walnut salad

Brighten up the evening with this beetroot, blue cheese and walnut salad thats a beautiful mixture of colours and textures.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat the oven to 180°C and line a large baking tray with foil. Place beetroot, vinegar, oil and thyme in a bowl. Season, then toss to coat. Place on baking tray and roast for 50 minutes or until cooked through. Cool completely on tray.
  2. Meanwhile, line a separate baking tray with baking paper. Toss walnuts in maple syrup, then roast for 12 minutes or until golden. Cool completely on tray.
  3. Arrange watercress on a serving plate, top with beetroot, maple-roasted walnuts and cheese. Drizzle with a little extra oil and balsamic, then serve.

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2 beetroots, peeled, cut into wedges
2 tsp balsamic vinegar, plus extra to drizzle
2 tsp olive oil, plus extra to drizzle
3 thyme sprigs, leaves picked
3/4 cup walnuts
1 tbs maple syrup
75g mild blue cheese , crumbled
Watercress, to serve

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Hard
Serves
2 people
Method
Baking
Category
Salads
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