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    Roasted beetroot and Stilton salad

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    Roasted beetroot and Stilton salad

    Ideal dinner party starter, 1 of your 5 a day and only £1.15 per serving.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes to 35 minutes
    • Total time: 40 minutes to 50 minutes 50 minutes

    Serves: 4


    • 1 bunch, fresh beetroot, scrubbed, stalks trimmed (about 450g)
    • 2 tbsp extra virgin olive oil
    • 1 tbsp essential Waitrose Soured Cream
    • 1 tsp Waitrose Creamed Horseradish Sauce
    • 1 tbsp white wine vinegar
    • 100g bag Waitrose Watercress
    • 100g Stilton cheese, crumbled


    1. Preheat the oven to 220ºC, gas mark 7. In a pan, cover the beetroot in cold water and bring to the boil. Simmer for 10–15 minutes and drain. Toss in 1 tbsp of the olive oil and season.
    2. Place the beetroot in a small roasting tin and cook in the oven for 15–20 minutes until browned. Meanwhile, make the dressing: whisk together the remaining olive oil, soured cream, horseradish, wine vinegar and seasoning. Reserve a spoonful of the dressing and toss the watercress and crumbled Stilton in the rest. Arrange on 4 serving plates.
    3. Remove the beetroot from the oven and cut each one into quarters. Arrange on the salad, drizzle with the reserved dressing and serve with crusty bread.

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    Cook's tips

    To save time, serve the salad cold, and use G's Naturally Wholesome Ready To Eat Beetroot. Simply cut the beetroot into quarters and arrange on the dressed watercress and Stilton salad.

    Notes on ingredients

    For more information about our range of prepacked and service counter cheeses, plus tips on how to cook with different types of cheese, visit waitrose.com/cheese


    Average user rating

    4 stars