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Beetroot, blue cheese and maple-roasted walnut salad

Name: Beetroot, blue cheese and maple-roasted walnut salad
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 2
Ingredients: 2 beetroots, peeled, cut into wedges; 2 tsp balsamic vinegar, plus extra to drizzle; 2 tsp olive oil, plus extra to drizzle; 3 thyme sprigs, leaves picked; 3/4 cup (75g) walnuts; 1 tbs maple syrup; 75g mild blue cheese (such as gorgonzola dolce), crumbled; Watercress, to serve

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Beetroot, blue cheese & maple-roasted walnut salad

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Brighten up the evening with this beetroot, blue cheese and walnut salad that's a beautiful mixture of colours and textures.

2 beetroots, peeled, cut into wedges
2 tsp balsamic vinegar, plus extra to drizzle
2 tsp olive oil, plus extra to drizzle
3 thyme sprigs, leaves picked
3/4 cup (75g) walnuts
1 tbs maple syrup
75g mild blue cheese (such as gorgonzola dolce), crumbled
Watercress, to serve

Method

1.

Preheat the oven to 180°C and line a large baking tray with foil. Place beetroot, vinegar, oil and thyme in a bowl. Season, then toss to coat. Place on baking tray and roast for 50 minutes or until cooked through. Cool completely on tray.
2.

Meanwhile, line a separate baking tray with baking paper. Toss walnuts in maple syrup, then roast for 12 minutes or until golden. Cool completely on tray.
3.

Arrange watercress on a serving plate, top with beetroot, maple-roasted walnuts and cheese. Drizzle with a little extra oil and balsamic, then serve.