Blue Cheese, Beetroot and Hazelnut Salad

Blue Cheese, Beetroot and Hazelnut Salad 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.

4 people 0 minutes 5 minutes

Ingredients

  • 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

Method

  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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