There's something about a beetroot and blue cheese salad that just feels like summer down here. Sweet, earthy beetroot roasted until tender, tossed with green beans and a sharp tumble of blue cheese, all brought together with a garlicky balsamic dressing. It's colourful, it's full of flavour, and it sits beautifully next to a fillet of grilled mackerel or a plate of mussels.
Why we love this
Sweet, earthy beetroot against a sharp tumble of blue cheese is what summer tastes like down here, and the colour alone earns it a place on the table.
What you'll need
Gather everything first, then the cooking feels calmer.
- Fresh raw beetroot
- Whole green beans
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Juice of half a lemon
- 1 clove garlic, crushed
- Handful of blue cheese, such as Stilton or Roquefort
- Salt and pepper, to taste
Cook along
Take it step by step; seafood rewards a calm hand.
- 1
Heat the oven to roughly 180C.
- 2
Chop the beetroot into wedges and put them into a bowl. There's no need to peel the beetroot at this stage.
- 3
Mix the oil, vinegar, lemon and garlic together, pour over the beetroot and toss so every wedge is coated.
- 4
Tip the beetroot onto a baking tray and cover with foil. Roast for around 45 minutes, or until the beetroot is tender.
- 5
Meanwhile, blanch or steam the green beans for a few minutes. Keep them just cooked rather than soft, then rinse straight away in cold water so they hold their lovely bright colour.
A little chopped thyme tossed in before roasting is lovely if you fancy it, and the salad takes well to other cheeses too, so try a crumble of feta if blue cheese isn't your thing. Short on time? Pre-cooked beetroot works a treat, just look for the type that hasn't been steeped in vinegar, then chop it up and stir the dressing through to give it that balsamic, lemon and garlic flavour.
Serve it with
A brilliant side for oily fish, so try it next to grilled or baked mackerel or a pan of mussels. It's just as happy beside roast chicken or crusty bread for lunch.
Common questions
- Can I use pre-cooked beetroot instead of roasting my own?
- Absolutely. Pre-cooked beetroot is a great shortcut on a busy day. Just choose the kind that hasn't been soaked in vinegar, chop it up and stir the dressing through so it still picks up all that balsamic, lemon and garlic flavour.
- How do I stop beetroot staining my hands?
- Pop on a pair of gloves before you peel the roasted beetroot. The skins slip off easily once it's cooked. If you do end up with pink fingers, a rub with lemon juice helps lift the colour.
- What blue cheese works best?
- A classic Stilton or a creamier Roquefort are both lovely here. Use whatever blue cheese you enjoy, and if you'd prefer something milder, a crumble of feta is a nice swap.
- What should I serve it with?
- It's a brilliant side for oily fish, so try it alongside grilled or baked mackerel, or a pan of mussels. It's just as happy next to roast chicken or a slice of crusty bread for a lighter lunch.
- Can I make it ahead?
- You can roast the beetroot and blanch the beans a day ahead and keep them in the fridge. Hold off scattering the blue cheese until just before serving so it stays fresh, and bear in mind the beetroot will tint everything pink the longer it sits.
