Baby Beetroot and Wensleydale Salad Recipe

(15 ratings)
Sending your rating
  • Vegetarian

serves:

4

Skill:

easy

Prep:

20 min

Nutrition per portion

RDA
Calories 331 kCal 17%
Fat 24g 34%
  -  Saturates 10g 50%

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

Method

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

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

  • ┬áDivide the mixture between 4 plates. Crumble over the Wensleydale and scatter with the pumpkin seeds. Serve immediately.

Explore More

Most Popular