- 500g red beetroot
- 1 sprig rosemary
- 60ml orange juice
- 30ml white wine vinegar
- 20g honey
- 100g golden beetroot
- 200g 'candy striped' beetroot (Chioggia)
- 100g walnuts
For the dressing
- 75g Stilton
- 1 tbsp Greek yoghurt
- 75g cream cheese
- 10g fresh dill, finely chopped
- salt and pepper
- 60g rocket
Keep those colours
Keeping the different beetroots apart until serving helps them to keep the beautiful distinct colours.
Wrap the red beetroot in foil with the fresh rosemary and roast in the oven for 45 minutes–1 hour until tender. Remove from the oven and allow to cool.
Peel the roasted red beetroot and cut into bite-sized pieces. Mix together the orange juice, vinegar and honey and add to the red beetroot.
Allow to marinate for a couple of hours in the fridge. Season to taste with salt and pepper.
Peel the golden beetroot and cut into matchsticks.
Peel the Chioggia beetroot and cut into thin, horizontal slices showing off the candy-striped interior.
Toast the walnuts in the oven for 5 minutes until just golden.
Place the Stilton, yoghurt and cream cheese in a bowl and combine, add the dill and mix again. Season to taste with salt and pepper.
Place the rocket in the serving bowl. Arrange all three types of beetroot on top of the rocket.
Using a teaspoon, place small pieces of the cheese mix across the top of the beetroot, followed by the toasted walnuts.
Finish with a drizzle of the red beetroot dressing and some more fresh dill fronds.
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