Move over avocado and feta, this is a stunning sourdough topper, showcasing abundant British beetroot and stunning local creamy blue cheese from Kingcott Dairy. A delicious lunch, and the roast beetroot keeps in the fridge perfectly for three days to enjoy throughout the week. The addition of spicy nuts takes this to the next level, … Continue reading "Roast beetroot & blue cheese on sourdough"

Move over avocado and feta, this is a stunning sourdough topper, showcasing abundant British beetroot and stunning local creamy blue cheese from Kingcott Dairy. A delicious lunch, and the roast beetroot keeps in the fridge perfectly for three days to enjoy throughout the week. The addition of spicy nuts takes this to the next level, but do feel free to omit. I don’t peel my beetroot, I simply wash and top and tail, as so much goodness is in the skin.

1. Preheat oven to 180°C. Line a baking sheet with non-stick baking parchment. Mix 1 tbsp of maple syrup, a pinch each of salt and chilli flakes in a bowl. Add 50g of mixed nuts of your choice and stir. Spread over the baking tray and cook for 8-10 mins. Remove from the oven and allow to cool.
2. Toss the beetroot in 2 tbsps of olive oil, 1 tbsp of balsamic vinegar, salt and pepper in a roasting tin. Roast in 180°C oven for 40 mins, until tender. Allow to cool.
3. Blitz 100g* of the beetroot with the yoghurt and a squeeze of lemon juice until smooth. Taste and season.
4. Toast the bread, then spread over the beetroot. Crumble over some blue cheese, add some nuts (if using) and decorate with herbs.

• Use any left over beetroot wedges in a salad, such as the beef salad in my previous recipe, or simply as a side.