Beet and Roquefort Salad with a Honey Dressing

 

Beet and Roquefort Salad with a Honey Dressing

Summers in Ticino are becoming increasingly warmer, and my diet lately has been made of salads, spare ribs (the only meat I still truly enjoy), and more salads. I’ve been consuming loads of vegetables with chickpeas, beans, and lentils, but for once I wanted something with a stronger taste, and this beet and Roquefort salad with a honey dressing is the result. The sweetness of the honey dressing, and the beetroot contrast the powerful taste of Roquefort. For the texture I dry roasted a few buckwheat grains, with the arugula they make up the crunchy side of the recipe, while for the softness there’s the cooked root and the cheese. This is something I would easily serve during a dinner with friends, either as a starter, or as a side.

Beet and Roquefort Salad with a Honey Dressing

Beet and Roquefort Salad with a Honey Dressing

 

Beet and Roquefort Salad with a Honey Dressing

 

Recipe for 3-4

Prep time: 15 min

 

Ingredients:

4 tbsp. buckwheat

200 g peeled cooked beetroots

50 g arugula

60 g Roquefort

 

Dressing:

1.5 tbsp. runny honey

1.5 tbsp. white wine vinegar

1.5 tbsp. rapeseed oil

Salt and pepper

 

Recipe:

In a pan toast the buckwheat on a medium fire for 4-5 min, shake pan regularly. Remove from pan once they’re crunchy and fragrant.

Cut the beetroot into chunks of about 2 cm. On a serving plate, alternate the arugula leaves, the beetroot pieces, the buckwheat grains, and crumble the Roquefort on top.

In a bowl, mix the ingredients for the dressing, and drizzle on top of the salad.