WHB #66: Beetroot, Apple and Stilton Salad

January 21st, 2007

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.

Beetroot Recipe Picture

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

  1. Cut the beetroot into slices of around 1.5 cm thick
  2. Cut the apple as above.
  3. Layer the beetroot / apple slices alternatively in the centre of a plate (beetroot, apple, beetroot, etc).
  4. Meanwhile, heat double cream in a pot.
  5. Crumble stilton cheese into the cream and stir until melted and mixed.
  6. Pour sauce sparingly around the beetroot tower.

That’s it - a cold salad with a hot and strong tasting cheesy sauce. Enjoy!

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