Beetroot, blue cheese and walnut salad recipe

Beetroot, blue cheese and walnut salad recipe
Save
Follow
You can vary this salad depending on the different beetroot and wild leaves available, but my favourite leaf both visually and for taste is pennywort, which luckily grows wild right on my doorstep. You can use only pickled walnuts if you like, but adding the toasted walnuts gives the salad crunch.
Prep time: 15 minutes |
SERVES
INGREDIENTS
2-3 medium-sized pickled walnuts, quartered, plus 1 tbsp vinegar from the jar
1 tbsp cider vinegar
A handful of pennywort or other small leaves, washed and dried
100-120g Isle of Wight Blue, or other blue cheese, broken or cut into small pieces

Related Keywords

,Wight Blue ,Cheese Recipes ,Tel Mag Food ,Cookbook ,Easter Recipes ,Recipe ,Beetroot Recipes ,Salad Recipes ,Easy Recipes ,Mark Hix ,Side Dish Recipes ,வைட் நீலம் ,சீஸ் சமையல் ,தொலைபேசி மாக் உணவு ,சமையல் புத்தகம் ,ஈஸ்டர் சமையல் ,செய்முறை ,சாலட் சமையல் ,சுலபம் சமையல் ,குறி ஹிக்ஸ் ,பக்க சிறு தட்டு சமையல் ,