Life Style: 1 x 450g bunch of organic raw beetroot, peeled and diced
4 tbsp olive oil
3 thyme sprigs
2 tbsp cider vinegar
½ tsp whole grain mustard
1 tsp Tesco Finest Orange Blossom Honey
1 x 270g pack chicory (2 heads)
1 x Bag 90g Peppery Baby Leaf Rocket Salad
40 grams (1 1/2 ounces) toasted hazelnuts, roughly chopped
100g Tesco Finest Stilton with Port Glaze, icing Preheat the oven to Gas 7, 220°C, fan 200°C. Toss the beetroot pieces in a bowl with the olive oil, thyme and seasonings, then transfer to a large roasting tin, giving them room to crisp up properly. Roast for 30 minutes, then turn off the oven to Gas 6, 200°C, 180°C Fan and roast for a further 20 minutes, turning occasionally, until the beetroots are lightly caramelised on the outside and cooked through in the centre. May I not become soft. Let it cool a little. Meanwhile, prepare the dressing by combining the remaining olive oil, cider vinegar, whole grain mustard, and honey. Add spices as per taste. Wash the chicory, dry it and cut it in half. Heat a dry frying pan over medium heat and heat the hazelnuts for 2-3 minutes until toasted. Arrange the beets, lettuce, chicory and hazelnuts on a plate. Crumble over the cheese and drizzle over the dressing and serve.
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