WHB #66: Beetroot, Apple and Stilton Salad
January 21st, 2007 by Scott |
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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!
Filed under: Fruit & Veg.
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Scott, I think this sounds really innovative and delicious! I’ll have to give it a try. Thanks for hosting Weekend Herb Blogging this week — I know how much work it is, and I’m looking forward to reading your round-up!
Genie
The Inadvertent Gardener
When I was growing up beetroot was always pickled – and I loved it.
Your salad looks lovely….but I keep thinking about it with the goat cheese….mmmmm. But then there’s the Hot Stilton….might have to try both!
I think it sounds like a wonderful combination of flavors. Plus, I like all those ingredients so I’m pretty sure I would love it.
Oh I love apples and stilton, but I am not sure about the beetroot.
))
Well, your picture looks so delicious to me: I think I’ll give it a try
greetings from vienna
A.
I love the idea of this salad. I knew there was a reason I ordered several extra packets of beet seeds yesterday. . .
Found your blog through WHB. Looking forward to reading more of your delicious posts.
I like the way you form the tower display. It’s more interesting than just laying everything on the plate.
Yes — the contrast of the dark bread and the light sauce and the subtle colors of the apple are a suggestion of the contrast of tastes. Nice!
How serendipitous that you would post this just now … (can you tell serendipity is my word for the week?), because I just was thinking how little I liked beets until very recently, and now that I’ve found golden beets I’m falling in love with them. I just roasted some slices and am going right down to have them with some goat cheese! Thank you!
It certainly looks fabulous. I’m a great fan of goat cheese and the idea of pairing beets with it is awesome. Thanks for the idea.
Looking forward to the roundup. Thanks for hosting.
Genie: Thankyou very much – and you’re right – it is a lot of work, but worth it!
Katie: Well, both are delicious. Why not try both?
Kalyn: It is a delicious combination – but I’m just a beetroot addict.
astrid: Give it a go – you just might like it!
farmgirl: you’ll just have to wait a while for them to grow, is all
SimCooks: A tower of goats cheese and beetroot with balsamic vinegar drizzled around is equally delicious.
Mimi: Thankyou very much. But where’s the bread?
PatL: I’m off to Google to look up golden beets – to see if they’re really a different colour, or if I’m just daft.
Ruth: It’s definately something that’s worth trying, too. Hope you like it.
Looks fantastic and I bet it taste that way too.
peabody: Yep, it does. The same sauce works extremely well with Crudites.
Wow – hot stilton sauce!! And a very interesting combo. But I have to say I’m not 100% convinced about the beetroot… I still don’t really like it (something about the texture is just wrong!) unless it is slow-roasted with EVOO and rosemary. But I suspect there are more beetroot lovers than haters out there
Jeanne: Maybe we’re in the midst of a beetroot revival – I used to hate it too, but now love it!