THE DAIRY KITCHEN
Warm Roasted Beetroot, Potato, Pancetta and Blue Cheese Salad
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
25 MINS
Cooking
1 HR 0 MINS
Try this very gourmet version of a potato salad with thick barbecued steaks.
Ingredients
8 (500g) baby beetroot, washed and halved500g chat potatoes, halved
olive oil spray
8 thin slices pancetta
150g blue cheese
1/2 cup sour cream
2 tablespoons chopped chives
1 tablespoon white balsamic vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
salt and freshly ground black pepper
1/3 cup roasted hazelnuts, roughly chopped
extra chopped chives, for garnish
Method
- Place beetroot and potatoes snuggly into separate lined baking dishes and spray liberally with oil. Roast beetroot at 200°C for 10 minutes, slide potatoes into oven and continue cooking for a further 40 minutes, until both are tender.
- Arrange pancetta on a foil lined oven tray and grill until crisp. Drain on absorbent paper.
- To make dressing, blend half the cheese, sour cream, chives, vinegar, oil and mustard in a food processor until almost smooth and season to taste.
- Arrange warm beetroot, potatoes and pancetta on a serving platter. Drizzle with dressing and sprinkle with hazelnuts, remaining blue cheese and chives.
