Wealden Times | WT265 | June 2024 | Education Supplement inside

Roast beetroot & blue
cheese on sourdough
Serves 2 – generously, with
plenty for leftovers
Move over avocado and feta, this is a
stunning sourdough topper, showcasing
abundant British beetroot and stunning
local creamy blue cheese from Kingcott
Dairy. A delicious lunch, and the roast
beetroot keeps in the fridge perfectly
for three days to enjoy throughout
the week. The addition of spicy nuts
takes this to the next level, but do feel
free to omit. I don’t peel my beetroot,
I simply wash and top and tail, as
so much goodness is in the skin.
• bunch of uncooked beetroot – washed,
topped, tailed and sliced into wedges
• 50g Greek yoghurt
• 1 tbsp maple syrup
• lemon juice
• olive oil
• balsamic vinegar
• chilli flakes
• blue cheese, to crumble – I
used Kingcott Blue
• 50g mixed nuts (optional)
• herbs to decorate
1. Preheat oven to 180°C. Line a
baking sheet with non-stick baking
parchment. Mix 1 tbsp of maple syrup,
a pinch each of salt and chilli flakes in
a bowl. Add 50g of mixed nuts of your
choice and stir. Spread over the baking
tray and cook for 8-10 mins. Remove
from the oven and allow to cool.
2. Toss the beetroot in 2 tbsps of
olive oil, 1 tbsp of balsamic vinegar,
salt and pepper in a roasting tin.
Roast in 180°C oven for 40 mins,
until tender. Allow to cool.
3. Blitz 100g* of the beetroot with
the yoghurt and a squeeze of lemon
juice until smooth. Taste and season.
4. Toast the bread, then spread
over the beetroot. Crumble over
some blue cheese, add some nuts (if
using) and decorate with herbs.
* Use any left over beetroot wedges in
a salad, such as the beef salad in my
previous recipe, or simply as a side.
109