Beetroot and Blue Cheese Spring Salad

A warm salad made from beetroot, pineapple and a selection of spring vegetables with a blue cheese dressing.

Difficulty

Prep Time

15 minutes

Cooking Time

1 hour

Serves

4 as a side or starter salad portion

Ingredients

  • 5 fresh beetroot (1 bunch), stems trimmed off
  • ½ fresh pineapple, peeled and cubed
  • 2 x 200g punnets FRESHLINE Zanzibar stir-fry mix (cut chilli slices finer)
  • SPAR olive oil
  • FRESHLINE plain OR salt and pepper rye croutons
  • 50 ml sachet blue-cheese salad dressing

Method

  1. Boil the beetroot in plenty of water with 15 ml vinegar added, for 1 hour or until an inserted knife can be easily removed. Refresh in cold water, peel off the skins and cube the flesh.
  2. In a pan, briefly toss the stir-fry ingredients in a dash of olive oil, only to soften slightly and cook the chilli. Lift out with a SPAR Good Living slotted spoon, and plate immediately.
  3. Scatter on cubed pineapple and beetroot, and top with the croutons.
  4. Drizzle over the dressing and serve immediately.

Hints & Tips

Boil and peel the beetroot on the day of purchase and store in an airtight container in the refrigerator, so this salad can be prepared on a whim.
Bottled pickled beetroot will give an entirely different taste and is best avoided for this recipe.
Be careful to prevent beetroot stains on clothing.
Do not complete this salad in advance; stir-fry, assemble and serve in one step
The stir-fry mix may be substituted for an appropriate selection of chopped vegetables of your choice eg baby spinach leaves, pepper strips, chilli, mange-tout, spring onions