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Winter Salad with Roquefort & Beetroot Vinaigrette

SERVES 6 SUPER EASY

Ingredient list

1 small head of frissée lettuce
1 small head of radicchio
1 bunch watercress
2 heads of chicory
50 g. ( 2 oz. ) walnuts, toasted
125 g. ( 4 oz. ) Roquefort ( or another blue cheese )

Vinaigrette

2 small cooked beetroot, ( about 60 g. )
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. Dijon mustard
2 – 4 Tbsp. white wine vinegar
230 ml. ( 7 1/2 fl oz. ) vegetable or light olive oil

Method

Trim all the salad leaves, wash and dry, and mix thoroughly together.

To make the vinaigrette, finely dice the beetroot into approx. 1 cm. size.  Dissolve the salt, pepper and mustard in the vinegar.  Whisk in the oil, slowly at first to allow it to be incorporated.  Place some of the vinaigrette in a blender with about half of the chopped beetroot, and whiz it to a puree.  Mix it back with the rest of the vinaigrette, and toss in the rest of the chopped beetroot pieces.  ( If you prefer to puree all of the beetroot, this is absolutely okay. )

To serve, place a mound of the mixed salad on each plate, sprinkle the walnuts and the beetroot vinaigrette around.  Finally, sprinkle the Roquefort cheese over and around as well.  

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