Beet and Roquefort Salad with Pecan Nuts2014-09-16
- Servings : 4
- Cook Time : 40m
- Ready In : 40m
A source of folic acid, containing potassium, magnesium and iron as well as vitamins A, B6 and C, beetroot is also great for boosting stamina and making muscles more efficient. Just three baby beetroot = one of your 5 a day!
- 8-10 medium-size beetroots
- 3 tablespoon(s) red wine vinegar
- 3 tablespoon(s) olive oil
- 1/2 cup(s) shelled pecan nut halves
- 120 grams Roquefort cheese
- Freshly ground black pepper, to taste
Wash beets well, and trim stems and roots without piercing the skin. Drop the beets into a large kettle of boiling salted water and cook until tender, 20-40 minutes, depending on the beets. Drain, cool, and peel beets, and cut into julienne.
In a mixing bowl toss the beets gently with the vinegar and olive oil. Taste and add more if you like; there should be just enough to coat the beets. Cover and chill until serving time.
To serve, toss the pecan nuts with the chilled beets and arrange in a shallow serving bowl. Allow to return to room temperature. Crumble the Roquefort evenly over the top and grind on black pepper to taste. Serve immediately.