Beetroot is one of my favourite vegetables. It’s also one that I hated as a child, only ever served to me cold and tasting far too strongly of vinegar.
One of the best uses for Beetroot is when paired with goats cheese – the two flavours compliment each other and as such create a beautiful and delicious salad (but I’m not using goats cheese this time!). Beetroot is also delicious when used with apple – one added to a soup of beetroot, onion and beef stock adds a delightful sweet note to an otherwise earthy flavour.
With this in mind, I started thinking a little deeper. The strong but deep cheese flavour sets the beetroot off nicely, but how could I use it in a more “English” way?
This simple salad uses cooked beetroot and apple slices alternately layered to create a tower. A hot stilton cream sauce is then poured sparingly around the outside.
I personally think it’s delicious – but what do you guys think? Feel free to let me know either way.
Oh! And don’t forget – later today is my roundup for Weekend Herb Blogging.
Beetroot, Apple and Stilton Salad – Ingredients
- 3 Beetroot, peeled cooked and chilled
- 1 Large Apple
- 175g Stilton
- 150ml Double Cream
Beetroot, Apple and Stilton Salad – Method
- Cut the beetroot into slices of around 1.5 cm thick
- Cut the apple as above.
- Layer the beetroot / apple slices alternatively in the centre of a plate (beetroot, apple, beetroot, etc).
- Meanwhile, heat double cream in a pot.
- Crumble stilton cheese into the cream and stir until melted and mixed.
- Pour sauce sparingly around the beetroot tower.
That’s it – a cold salad with a hot and strong tasting cheesy sauce. Enjoy!