British roast vegetable salad with stilton
Enjoy the flavors of British cuisine with this delectable roast vegetable salad featuring creamy Stilton cheese. A perfect balance of hearty and tangy tastes!
Ingredients:
- 1/4 cup kosher salt
- 450g small, fresh beetroot
- 1 tablespoon extra-virgin olive oil
- 450g baby carrots
- 1 teaspoon butter
- 1 1/2 tablespoon honey
- 2 tablespoons whisky
- Thyme
- 1/4 cup walnuts
- 2 cups mixed salad leaves
- 1/4 cup Stilton
- 1 tablespoon honey
- 1 tablespoon coarse mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon sunflower oil
- Coarse sea salt
- Pepper
Instructions:
- Preheat your oven to 180 °C. Place the kosher salt in a baking dish. Rinse the beetroot, dry it gently, and then drizzle it with olive oil. Sprinkle some kosher salt over it and bake it in the preheated oven for 1 1/2 hours until it becomes tender.
- After 50 minutes, rinse the baby carrots, dry them gently, and arrange them in a baking dish. Melt the butter and honey together, then combine them with the whisky. Drizzle this mixture over the carrots, add thyme, and toss well to ensure the carrots are evenly coated. Bake them in the oven for 30 minutes.
- In the meantime, combine all the salad dressing ingredients in a small jar and set it aside.
- Toast the walnuts in a skillet until they become aromatic. Set them aside. Once the vegetables are fully cooked, remove them from the oven and allow them to cool for 30 minutes. Arrange the mixed salad leaves on a serving platter.
- Peel and quarter the beets, then place them on the platter alongside the carrots. Crumble the Stilton cheese over the top, sprinkle with walnuts, season with salt and pepper, and drizzle the dressing over everything.
Summary:
- Calories: 1015 kcal
- Fat: 48 g
- Protein: 24 g
- Carbs: 118 g
- Potassium: 3092 mg
- Magnesium: 238 mg