• 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating