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1
Pre-heat the oven to 350u00b0.
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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.
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3
Crumble the blue cheese and set aside.
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4
In a frying pan, over very low heat, toast the pine kernels. If using walnuts or pecans, lightly toast them in the oven.
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5
Peel the oranges leaving no pith at all and remove the wedges of orange leaving the skin in between. Set aside.
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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.
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7
Put in a bowl, season with the vinaigrette and toss well to coat the beetroot.
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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.
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9
Drizzle a little honey, sprinkle with Maldon salt and serve.
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10
Creamy Vinaigrette
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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.
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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.
