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