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Roasted beetroot with rocket and blue cheese

Name: Roasted beetroot with rocket and blue cheese
Cook time: 45 min
Yield: 6
Ingredients: 2kg beetroot; 50ml olive oil; 1 large onion, coarsely chopped; 2 bay leaves; 50ml balsamic vinegar; 125ml (½ cup) red wine; salt and freshly ground black pepper, to taste; 200g fresh rocket leaves; 80ml (1/3 cup) blue cheese

March 5, 2010 (Last Updated: January 11, 2019)

Roasted beetroot with rocket and blue cheese recipe

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Roasted beetroot with rocket and blue cheese

Serves: 6

Cooking Time: 45 mins

Ingredients

2kg beetroot
50ml olive oil
1 large onion, coarsely chopped
2 bay leaves
50ml balsamic vinegar
125ml (½ cup) red wine
salt and freshly ground black pepper, to taste
200g fresh rocket leaves
80ml (1/3 cup) blue cheese

Instructions

Clean and peel the beetroot and place in a pot. Cover with boiling water and cook until al dente, about 15 minutes. Remove from the heat, strain and cool completely. Chop into chunky cubes and refrigerate.

Heat the oil in a pan and sauté the onion and bay leaves over medium heat until translucent. Add the vinegar and red wine and simmer for 2 minutes. Season and remove from the heat.

Discard the bay leaves and transfer the onion mixture to a bowl. Allow to cool before placing in the fridge to chill for 15 minutes .

Combine the chilled onion mixture and beetroot in a bowl. Mix in 30ml (2 tbsp) of the blue cheese, crumbled.

To serve, arrange the rocket on a platter. Top with the beetroot mixture and crumble over the remaining blue cheese.