Roasted chestnut and beetroot salad
Serves 2
A little effort
Total time:
+ chilling
A warm salad for cold days. Quickly roast the chestnuts and beetroot then assemble with the lettuce and blue cheese to make a speedy meal for two. Add crusty bread if you like.
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- 2 large vacuum-packed cooked beetrootcut into wedges
- 80g vacuum pack cooked, peeled chestnuts
- olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 2 big handfuls lamb’s lettuce
- 50g stilton or other blue cheesecrumbled
Nutrition: per serving
- kcal269
- fat16.9g
- carbs19.7g
- fibre1.8g
- protein8.5g
- salt1g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the beetroot and chestnuts onto a baking tray and drizzle with 1 tsp oil. Season and roast for 10 minutes until the chestnuts are golden and the beetroot have warmed through.
step 2
Whisk 1 tbsp oil with the honey, mustard and vinegar. Toss the lettuce, beetroot and chestnuts with the dressing and divide between 2 plates. Scatter over the stilton to serve.
