03 May Beetroot, blue cheese and English asparagus salad with or without trout
Beetroot, blue cheese and English asparagus salad with or without trout
MEL LIGHTFOOT #eatsouth
I fell in love with ChalkStream Trout in a previous #eatsouth challenge after deciding I hated it 20 years ago. So, although we usually serve this salad as a starter or light lunch with some lovely bread, this time I added a trout fillet to the top of the salad. Delicious.
INGREDIENTS
- 2 cooked beetroot
- Asparagus
- 50g of Blue Cloud cheese, in small pieces (or another mild creamy blue)
- 1 red onion
- 50 g walnuts
- 20ml white balsamic vinegar
- 20ml olive oil
Serves: 2
METHOD
Plunge the asparagus into a pan of boiling water for one minute, drain and then drop it into a bowl of cold water.
Dice beetroot into 2cms cubes and place in a bowl with the finely sliced red onion, olive oil and balsamic.
Put the beetroot and onion on a plate and then top with walnuts, cheese and asparagus and drizzle over any dressing left in the bowl. Season.
Serve – or add a trout fillet to the top to transform it into a main course.
