Beetroot & ham salad


1 bunch beetroot (about 5–6), trimmed
2 tbsp olive oil
50g Cropwell Bishop Shropshire Blue cheese, crumbled
3 tbsp essential Waitrose Half Fat Crème Fraiche
1 tbsp fresh tarragon, chopped
½ x 90g pack Unearthed Italian Cooked Ham, torn into large pieces
60g bag Waitrose Watercress, Rocket and Spinach


1. Preheat the oven to 220ºC, gas mark 7. Wrap each beetroot in foil, place in a roasting tin and bake for 30–40 minutes until tender. Unwrap and cut into quarters.

2. Meanwhile, mix the cheese, crème fraîche, tarragon, oil and seasoning. Toss with the warm beetroot. Arrange the ham and salad on serving plates and top with the beetroot. Serve with walnut bread.

Cook’s tips

You can use Parma or Serrano ham in this salad. For extra convenience, use ready-cooked beetroot and serve the salad cold.

Drinks recommendation

Blue cheese works brilliantly with a bright Sauvignon Blanc, and I can think of nothing better with this salad than the zesty Rabbit Row Sauvignon Blanc 2010, Marlborough, New Zealand.

A Beetroot & ham salad dish
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes 50 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1874.432kJ
Fat 32.4g
Saturated Fat 13.2g
Carbohydrate 22.3g
Sugars 19.3g
Salt 1.4g

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3 stars

Average user rating Based on 82 ratings

This recipe was first published in Tue Mar 01 11:25:00 GMT 2011.