Description
A delicious salad featuring roasted beetroots and blue cheese with a honey dressing. Perfect for parties and easily adaptable for different dietary needs.
Ingredients
Scale
- 4 medium beetroots
- 150g blue cheese
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- Mixed salad greens
- Salt and pepper to taste
- 1/4 cup walnuts, toasted (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Wash beetroots thoroughly, wrap each in aluminum foil, and place on a baking sheet.
- Roast beetroots for approximately 50-60 minutes or until tender when pierced with a fork.
- Allow beetroots to cool, then peel and slice into rounds or cubes.
- Mix olive oil, honey, and balsamic vinegar to create the dressing.
- Arrange salad greens on a plate, top with roasted beetroots, and crumble blue cheese over the top.
- Drizzle with the prepared dressing, season with salt and pepper, and serve.
Notes
- For a vegan option, substitute the blue cheese with a plant-based alternative.
- Add toasted walnuts for extra crunch and flavor.
- Beetroots can be roasted ahead of time and stored in the refrigerator for up to 3 days.
- The dressing can be made in advance and kept in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: European
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg
Keywords: beetroot, blue cheese, salad, roasted vegetables, healthy, party food
