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Baby beetroot and Wensleydale salad recipe

This easy salad recipe makes a light starter with pre-cooked beetroot and Wensleydale cheese

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  • Serves 4

  • Prep time 20 mins

  • Skill level Easy

  • Calories 331 per serving

Ingredients

  • 1tbsp balsamic vinegar
  • 2 sprigs rosemary, leaves only, finely chopped
  • 1 heaped tsp wholegrain mustard
  • 1tsp honey
  • 3tbsp rapeseed oil
  • 2 little gem lettuces, washed and leaves separated
  • 1 bunch watercress
  • 500g (1lb 2oz) cooked baby beetroot, halved
  • 150g (5oz) Wensleydale cheese
  • 25g (1oz) pumpkin seeds, toasted

Preparation

  1. To make the dressing, combine the vinegar, rosemary, mustard and honey in a bowl. Gradually whisk in the rapeseed oil and season.

  2. Put the lettuce, watercress and beetroot into a bowl. Drizzle with the dressing and toss.

  3.  Divide the mixture between 4 plates. Crumble over the Wensleydale and scatter with the pumpkin seeds. Serve immediately.