toodle.

Salt-Baked Beetroot with Blue Cheese Beignets and a Rainbow Beetroot Salad

Salt-baked and steamed beetroots served with crispy Stilton choux beignets, fresh salad leaves, and a creamy blue cheese dressing.

VegetarianSaladBeetrootBlue CheeseBeignets
Estimated Nutrition
Calories
671.1
kcal / serving
2684.5 kcal total
Carbs
31.2g
per serving
124.6 g total
Fat
49g
per serving
195.8 g total
Protein
28.1g
per serving
112.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tsp
Sherry Vinegar
Aged
Dairy
50
g
Butter
Diced
2
piece
Eggs
Free-range
75
g
Stilton
Crumbled, for the beignets
150
g
Stilton
For the dressing
100
ml
Double Cream
GrainsCereals
75
g
Plain Flour
NutsSeeds
700
g
Table Salt
For the crust
OilsFats
2
tbsp
Olive Oil
Extra virgin
Other
110
g
Egg Whites
Free-range, approximately three medium whites
Vegetables
700
g
Beetroot
Large whole roots
480
g
Baby Beetroot
Mixed colours
0.5
piece
Shallot
Thinly sliced
1
handful
Lamb's Lettuce
0.5
head
Frisée Lettuce

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20