Beetroot, blue cheese & maple-roasted walnut salad

Recipes / Salads

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

Recipe «Beetroot, blue cheese & maple-roasted walnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

  • 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 

Instructions

  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.