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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
110
g
Egg White
Free-range, approximately three medium whites
50
g
Butter
Diced
2
piece
Egg
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
Vegetables
700
g
Beetroot
Large whole roots
480
g
Baby Beetroot
Mixed colours
0.5
piece
Shallot
Thinly sliced
1
handful
Lambs Lettuce
0.5
head
Frisée Lettuce

Method

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