Warm roasted beetroot, pancetta and British blue cheese salad

This recipe mixes a range of fantastic flavours to deliver a salad which can be eaten all year round – it looks good and tastes delicious!
Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Servings 4 people
Calories 365 kcal

Equipment

  • Blender

Ingredients
  

  • 100 g of British blue cheese
  • 100 ml of sour cream
  • 500 g baby beetroot washed and halved
  • 500 g of baby potatoes sliced
  • 6 thin slices of pancetta grilled
  • Olive oil
  • 2 tsp of mustard

Notes

Nutritional analysis per serving (approximate)
 Energy 365kcal, Protein 13.4g, Carbohydrate 31g of which 11.8g sugars, Fat 22g of which 11g saturates, Dietary Fibre 4.3g, 652mg sodium equivalent to 1.6g Salt, Calcium 153mg, Phosphorus 233mg, Vitamin B12 0.7µg
Keyword Beetroot, Blue cheese, British, Cheese, Main course, Pancetta, Potatoes, Salad

MORE INFORMATION ON

RECIPES

RECIPES

September 30, 2016

PUBLICATIONS

PUBLICATIONS

September 29, 2016