Maple Roasted Beetroot Salad
Sweet,soft, crunchy and tangy, this Maple Roasted Beetroot Salad has everything.With Roquefort cheese, walnuts and rocket with a maple syrup dressing.
- 2 large raw beetroot or about 600g
- 3 tbsp maple syrup or clear honey
- 150 g Roquefort cheese or other blue crumbly cheese
- 60 g walnuts rough chopped
- 100 g packet of rocket
For the dressing
- 2 tbsp olive oil
- 2 tbsp maple syrup
Peel and cut beetroot into chunks and put into a bag with maple syrup. Shake well.
Preheat oven to 190 C and roast beetroot on a tray for about an hour whilst turning a couple of times.
Using a large plate or bowl add rocket, walnuts and the warm beetroot. Crumble the cheese over.
Combine the remaining maple syrup with the olive oil and drizzle over the salad to serve.