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Ingredients

  • 2 large vacuum-packed cooked beetroot, cut into wedges
  • 80g vacuum pack cooked, peeled chestnuts
  • olive oil
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 2 big handfuls lamb’s lettuce
  • 50g stilton or other blue cheese, crumbled

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Tip the beetroot and chestnuts onto a baking tray and drizzle with 1 tsp oil. Season and roast for 10 minutes until the chestnuts are golden and the beetroot have warmed through.

  • STEP 2

    Whisk 1 tbsp oil with the honey, mustard and vinegar. Toss the lettuce, beetroot and chestnuts with the dressing and divide between 2 plates. Scatter over the stilton to serve.

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