At a glance
This vibrant salad celebrates roasted beetroot paired with crunchy walnuts and grilled blue cheese – though it takes patience, as the beetroot needs about two hours in the oven. Once roasted and cooled, you'll peel and slice the beetroot, then toss it with olive oil, walnuts, and broiled blue cheese pieces in just a few minutes. The result is a beautifully textured salad that transforms beetroot into something truly irresistible.
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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.
For this step
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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.
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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.
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