Cos, rocket & roasted beetroot salad
Cos, rocket & roasted beetroot salad with creamy stilton dressing, toasted walnuts & garlic croutons A richly flavoured and colourful salad to serve for a light lunch or starter over Christmas.
- Serving: 4
- Preparation time: Less than 30 mins
- Cooking time: Less than 30 mins
Ingredients
- 4 slices of White Genius Bread, cut into bite size cubes
- 4tbs olive oil
- 2 cloves of garlic, peeled and thickly sliced
- 100g walnut halves baked at 200’C for 5 minutes or until toasted and golden brown
- 2 large beetroots, peeled, cut into 8 wedges, drizzled with olive oil, seasoned with salt and pepper and roasted at 200’C for 15 minutes
- Salt and freshly ground black pepper
- 1tablespoon white wine vinegar
- 290ml/1/2pt whipping cream
- 110g/4oz Stilton, broken up into very small pieces
- 1 head Cos lettuce, washed, dried and torn into bite size pieces
- 110g/4oz rocket, washed and dried
- 1 tablespoon of finely chopped parsley
Method
- Preheat the oven to 200’C/400’F.
- Toast the walnut halves and roast the beetroot wedges.
- Place the oil and prepared garlic cloves in a small pan. Gently heat the oil until the garlic cloves start to fry. Remove from the heat and leave to stand for 15 minutes.
- Spread the cubed bread in one layer over the base of a roasting tray. Strain the olive oil and drizzle over the croutons, season with salt and pepper. Toss the croutons around in the oil and seasoning before baking for 2 minutes. Stir the croutons round and return to the oven for a further 2 minutes or until the croutons turn crisp and golden.
- Transfer the croutons onto a wire rack covered with absorbent kitchen paper and leave to cool.
- To make the stilton dressing, blend the vinegar and whipped cream together. Stir in the cheese and season with salt and freshly ground black pepper.
- Arrange the salad leaves and beetroot wedges on four plates, drizzle with Stilton dressing and sprinkle with parsley, toasted walnuts and a handful of garlic croutons. Serve immediately.
