Leeks and beetroots with blue cheese, beet tops and dill

Leeks and beetroots with blue cheese, beet tops and dill

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

A robust winter salad that packs a punch. Serve this as an appetiser or hearty lunch with some bread. It can be served warm but, if you want to serve it cold, allow the beetroots, leaves and leeks to cool down before mixing them with the other ingredients.

Ingredients

Quantity Ingredient
1 quantity Braised leeks with white wine and thyme
2 beetroots
beet tops
or 50g spinach or chard
light olive oil
1 teaspoon dill seeds
or 1/2 teaspoon caraway seeds
50g stilton or stichelton, crumbled
3 sprigs dill, stalks finely chopped, fronds roughly chopped

Method

  1. Preheat the oven to 180°C. Prepare the beetroots: remove the beetroot tops and give them a rinse, composting any yellow leaves. Remove the rough skin at the top of the beetroots and cut into wedges. Put the beetroots in a baking tray, toss in light olive oil, salt and pepper, then cover with foil. Put in the oven for 30 minutes. Remove the foil, turn the beets and return to the oven for another 20–30 minutes. When they are soft and have caramelised in places, they are ready.
  2. Chop the stalks of the beet tops or greens finely and shred the leaves. Fry the stalks, leaves and dill seeds in a little of the oil from the beetroot tray for a couple of minutes, to wilt the leaves and soften the stalks.
  3. When you are ready to serve, combine the beetroots, beet leaves and leeks with the crumbled cheese and dill. Turn to mix just two or three times, so that each ingredient is still visible. Serve hot or cold.

Storage

  • This dish will keep for four days in a sealed container in the fridge. Return the salad to room temperature before serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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