Baby Beet, Potato and Blue Cheese Salad

Name: Baby Beet, Potato and Blue Cheese Salad
Yield: Serves 4
Ingredients: 175 g (6 oz) Stilton or gorgonzola cheese, roughly chopped; 450 g (1 lb) baby Jersey Royal potatoes; Coarse salt and freshly cracked black pepper; 1 heaped teaspoon brown sugar; 3 tablespoons walnut oil; 3 tablespoons walnut halves, toasted and roughly chopped; 1 tablespoon good-quality red wine vinegar; 6 baby beetroots, whole or cut in half, depending on size; 3 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Roasting beetroot in a sweet and sour dressing gives it a wonderful flavour.

Ingredients

6 baby beetroots, whole or cut in half, depending on size
3 tablespoons olive oil
1 tablespoon

Main course
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C/400°F/gas mark 6. Trim the beetroots and wash them well. Place in a roasting tin, drizzle with the olive oil and red wine vinegar, then sprinkle with the brown sugar. Roast