Roasted Beetroot Salad With Blue Cheese And Honey

Name: Roasted Beetroot Salad With Blue Cheese And Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Beetroot Salad with Blue Cheese and Creamy Orange, Mustard and Honey Vinaigrette; 4 beetroots; 1 1/2 cups bluecheese, crumbled; 1/4 cup roasted pine kernels; Honey to drizzle; Ladon Salt; 2 Oranges; Orange, Mustard and Honey Vinaigrette; 2 tablespoons orange juice; 1 tablespoon White wine Vinegar; 1 tablespoon Honey; 1 teaspoon French Dijon Mustard; Salt; 1/2 cup Extra Virgin Olive Oil; 1/4 cup Buttermilk or a plain yoghurt

Servings: persons

Roasted Beetroot Salad with Blue Cheese and Creamy Orange, Mustard and Honey Vinaigrette
4 beetroots
1 1/2 cups bluecheese, crumbled
1/4 cup roasted pine kernels
Honey to drizzle
Ladon Salt
2 Oranges
Orange, Mustard and Honey Vinaigrette
2 tablespoons orange juice
1 tablespoon White wine Vinegar
1 tablespoon Honey
1 teaspoon French Dijon Mustard
Salt
1/2 cup Extra Virgin Olive Oil
1/4 cup Buttermilk or a plain yoghurt

1
Pre-heat the oven to 350u00b0.
2
Wash the beetroots very well. Wrap them in aluminium foil and cook in the oven for about 45 minutes or until medium soft when tested with a skewer.
3
Crumble the blue cheese and set aside.
4
In a frying pan, over very low heat, toast the pine kernels. If using walnuts or pecans, lightly toast them in the oven.
5
Peel the oranges leaving no pith at all and remove the wedges of orange leaving the skin in between. Set aside.
6
Open the aluminium foil with the beetroot inside and allow to cool. Peel the skin off (it comes out very thin and really easy), discard the stem. Cut the beetroots either in cubes or any other shape you prefer.
7
Put in a bowl, season with the vinaigrette and toss well to coat the beetroot.
8
Transfer it to your serving dish and garnish with the orange wedges, the blue cheese, pine kernels and a drizzle of honey. Once you put the beetroot in the serving dish, don't be tempted to mix it with the blue cheese - the cheese will become red and not so eye appealing.
9
Drizzle a little honey, sprinkle with Maldon salt and serve.
10
Creamy Vinaigrette
11
In a container put all the ingredients except for the olive oil. Beat with a handheld blender until creamy and the salt is completely dissolved.
12
Pour the olive oil in a drizzle and continue beating until it's creamy. Check the salt. Take your time, you'll really get a nice creamy sauce.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Roasted Beetroot Salad with Blue Cheese and Creamy Orange, Mustard and Honey Vinaigrette, 4 beetroots, 1 1/2 cups bluecheese, crumbled, 1/4 cup roasted pine kernels, and more.

Yes, Roasted Beetroot Salad With Blue Cheese And Honey falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!