Baby beet and blue cheese salad

Brighten up the evening with this salad starter thats a beautiful mixture of colours and textures.

Recipe «Baby beet and blue cheese salad» presented in category Recipes / Salads, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 2 bunches baby beets, 2 tbsp olive oil, 2 tbsp white wine vinegar, 1 tsp grainy mustard, salt and freshly ground black pepper , 1/2 cup walnuts, roughly chopped and toasted, 100g blue castello cheese, crumbled .

Ingredients:

• 2 bunches baby beets 
• 2 tbsp olive oil 
• 2 tbsp white wine vinegar 
• 1 tsp grainy mustard 
• salt and freshly ground black pepper 
• 1/2 cup walnuts, roughly chopped and toasted 
• 100g blue castello cheese, crumbled 

Instructions

1. Preheat oven to 200°C. Trim the leaves from the beetroot, leaving a small amount of stem, and scrub clean. Line a roasting pan with a piece of foil and place the beetroot in the pan. Roast for 50 minutes or until just tender. Remove the beetroot from the oven, cover with foil, and leave to cool; then peel and place in a container.
2. Whisk together the olive oil, vinegar and mustard, and season with salt and pepper. Drizzle this dressing over the beetroot and scatter with the walnuts. Pack with an ice brick, if you're travelling far on a warm day, and crumble the cheese into the salad just before serving.