This salad has mouthwatering depth. We love the contrast of the earthy beetroot, blue cheese and toasted nuts. Enjoy!
Ingredients:
- 200g Cashel Blue, Perl Las and Burt’s Blue are great in this salad too.
- 3 oranges- segmented
- 4 cooked beetroots
- 1 bulb of fennel
- 100g rocket or pea shoots
- 30mls cold pressed olive oil
- 10mls Aceto Balsamico di Modena IGP
- 40g Lightly toasted flaked almonds
Method:
- Place beetroots on a bed of sea salt on a baking tray. Bake at 150 degrees for two hours (or until soft and tender). Cool, then peel and slice.
- Finely slice the fennel and plunge into iced water. This will help the fennel to stay crisp and give some texture to the salad.
- Gently toast the almond flakes in a dry frying pan and a little sea salt.
- Peel and segment the oranges.
- To make the dressing; pour the balsamic vinegar in a bowl, whisk in the light olive oil and season with salt and pepper.
Place the sliced beetroot in the centre of a bowl and crumble some of the Cashel Blue cheese over it. Toss the orange, fennel and the remainder of the cheese together with the rocket. Pour over the dressing. Scatter the toasted almond flakes around the plate.
