Roasted beetroot and blue cheese salad with honey pecans

This mouth-watering salad is full of contrasting flavours and textures, from creamy cheese to crunchy nuts.

  • 50 mins cooking
  • Serves 6
  • Print


Roasted beetroot and blue cheese salad with honey pecans
  • 12 baby red beetroot (300g), trimmed
  • 6 baby yellow beetroot (150g), trimmed
  • 1 tablespoon olive oil
  • 1/3 cup (80ml) water
  • 2/3 cup (80g) pecans
  • 2 tablespoon honey
  • 100 gram endive, trimmed
  • 150 gram blue cheese, crumbled
  • 1/3 cup firmly packed fresh chervil leaves
Honey mustard dressing
  • 1/4 cup (60ml) olive oil
  • 4 clove garlic, sliced
  • 2 tablespoon red wine vinegar
  • 2 teaspoon dijon mustard
  • 2 tablespoon honey


Roasted beetroot and blue cheese salad with honey pecans
  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Toss unpeeled beetroot, oil and the water in a small ovenproof dish; season. Cover dish with foil; bake about 20 minutes or until yellow beetroot are tender. Transfer yellow beetroot to a plate; cover to keep warm. Bake red beetroot further 15 minutes or until tender; drain. Transfer to same plate; cover to keep warm.
  • 3
    Meanwhile, line an oven tray with baking paper. Toast nuts in a medium frying pan about 5 minutes or until golden and fragrant. Add honey; cook, stirring, about 2 minutes or until nuts caramelise. Spread nuts on oven tray; cool.
  • 4
    Make honey mustard dressing. Heat oil and garlic in a small saucepan over low heat; simmer garlic about 5 minutes or until light golden. Cool slightly. Whisk vinegar, mustard and honey in a small bowl. Remove garlic from oil with slotted spoon; drain on absorbent paper. Reserve for salad. Pour warm oil into vinegar mixture in a slow stream, whisking constantly until mixture thickens slightly. Season to taste.
  • 5
    Cut beetroot in half. Place frisee, beetroot and cheese on serving platter. Sprinkle with nuts, garlic and chervil; drizzle with dressing.

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