Name: Warm roasted beetroot, pancetta and British blue cheese salad
Prep time: 20 min
Cook time: 40 min
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

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!

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Prep Time 20

Cook Time 40

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