Beetroot, Pear and Blue Cheese Salad

Blue cheese isn't for everyone but if you like it then you will love this, slightly more special, Summer salad.

Difficulty Easy
Time 30 minutes
Serves 4
Diet Gluten Free
  • 1 jar Baxters Shredded Beetroot

  • 2 ripe pears

  • 100g walnuts

  • 20g butter

  • 30g honey

  • 30g maple syrup

  • 150g blue cheese

  • 150ml rapeseed oil

  • 1 tsp dijon mustard

  • Salt and pepper

  • 200g lambs lettuce

Shredded Beetroot
Shredded Beetroot
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Preheat oven to 180°C.

Open and strain beetroot in a sieve over a bowl making sure to keep the pickle vinegar.

Add the walnuts to a baking tray with the butter and season. Bake for 8 minutes shaking halfway through.

After 8 minutes add the honey and maple syrup to the tray and bake for a further 8 minutes.

Remove nuts using a slotted spoon and place on a clean baking tray. Allow to cool.

Halve the pears, remove the cores and cut 1 ½ into wedges retaining half for later.

Season the wedges and drizzle with a little oil. Bake for 6-8 minutes until softened but still retaining a little texture. Allow to cool.

Cut the remaining pear into matchsticks of a similar size to the shredded beetroot.

In a bowl mix the Rapeseed oil, Dijon mustard and 50 ml of the pickling vinegar, season to taste.

To assemble, place the lettuce in a large bowl add the pear (roasted and matches), walnuts, crumbled blue cheese.

Drizzle with dressing and toss to coat well. Season to taste.

At the last minute add the beetroot and mix.

Serve straight away.

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