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.

asparagud and salmon

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.

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