Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Roasted Beetroot and Walnut Salad
· 4 servings
Wrap in foil
The longest part of making this salad is roasting the beetroot. Wash the beetroot thoroughly, pat it dry, and wrap it in foil. I always wrap mine in two layers – better safe than sorry.
Roast
Place the wrapped beetroot on a rack in an oven preheated to full heat and roast for two hours. I always roast a few extra beetroots at once, so as not to waste the oven's heat.
Peel and slice
Once roasted, take the beetroot out, unwrap it from the foil, let it cool slightly, and peel it. How you cut it next is up to you and what you have on hand. You can slice it into thin rounds or half-rounds, cube it, or cut it into strips – whatever you fancy.
Olive oil and walnuts
I cut my beetroot into half-rounds, put it in a bowl, drizzled it with a little olive oil, and sprinkled it with chopped walnuts.
Blue cheese
Cut the blue cheese into thin slices, arrange them on a piece of foil, and pop them briefly under the grill. Let them cool right away so they lift off easily. Cut these slices into smaller pieces and add them to the salad.
Serving
Serve, for example, with a slice of bread, or as a side to a main dish.