Baby Beet And Blue Cheese Salad

Brighten up the evening with this salad starter thats a beautiful mixture of colours and textures.

The ingredient of Baby Beet And Blue Cheese Salad

• 2 bunches baby beets about 12 beetroot
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon grainy mustard
• salt and freshly ground black pepper
• 1 2 cup 50g walnuts roughly chopped and toasted
• 100g blue castello cheese crumbled

The Instruction of baby beet and blue cheese salad

• preheat oven to 200u00b0c trim the leaves from the beetroot leaving a small amount of stem and scrub clean line a roasting pan with a piece of foil and place the beetroot in the pan roast for 50 minutes or until just tender remove the beetroot from the oven cover with foil and leave to cool then peel and place in a container
• whisk together the olive oil vinegar and mustard and season with salt and pepper drizzle this dressing over the beetroot and scatter with the walnuts pack with an ice brick if youre travelling far on a warm day and crumble the cheese into the salad just before serving

Nutritions of Baby Beet And Blue Cheese Salad

calories: 299 228 calories
calories: 26 grams fat
calories: 7 grams saturated fat
calories: 7 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 333 81 milligrams sodium
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calories: nutritioninformation