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Blue Cheese, Beetroot and Hazelnut Salad


This classic combination of earthy flavours will make this a salad not to be forgotton. Stilton would be a good substitute for the Gorgonzola.

Preparation time: 5 minutes

Cooking time: 0 minutes


Serves: 4 people

  • 140 g Cashel Blue Cheese
  • 450 g SuperValu Beetroot
    cooked and chopped into small cubes
  • 2 tbsp SuperValu Extra Virgin Olive Oil
  • 1 bunch SuperValu Fresh Parsley Flat Leaf
    roughly chopped
  • 60 g SuperValu Hazelnuts
    toasted then chopped
  • 2 - SuperValu Onion
    Sliced thinly into rings
  • 140 g SuperValu Rocket Leaves
  • 0 - SuperValu Salt
    to season
  • 2 - SuperValu Vine Cherry Tomatoes
    seeds removed, roughly chopped


  1. Place the salad leaves on a serving plate and add the chopped beetroot.
  2. Scatter the onion rings randomly over the leaves and add the hazelnuts and tomatoes.
  3. Break the cheese into crumbs and add to the salad, then add the parsley.
  4. Drizzle with a little olive oil.
  5. Season with a little salt and pepper.

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