Subscribe to my Youtube Channel

for new recipe videos each week!

Winter Salad with Roquefort & Beetroot Vinaigrette


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 )


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


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.  


Check out our Instagram!

Check out our Instagram!

Our products – your photos!

Click here for more

The latest news, competitions and events,
right to your inbox

Stay Updated

Thank you for signing up!

We don't spam, ever