Beetroot and Blue Cheese Salad

• Cook beetroots for 45 mins

Nutrition values are AI-estimated based on ingredients.

• 3 boiled or baked beetroots
• 150-200g hard blue cheese
• 1-2 tablespoons fresh cream
• 1 yellow-green pear
• A handful of walnuts
• Several sprigs of fresh thyme
• A few small dried rosebuds
• A bottle of balsamic glaze

1. 1Peel pre-cooked beetroots, then slice them into thin, uniform rounds.
2. 2Use a round metal cutter to cut perfectly circular discs from the beetroot slices.
3. 3Crumble hard blue cheese into a bowl, add fresh cream, and mash until it becomes a smooth, creamy paste.
4. 4Carefully slice the fresh pear into thin, elongated pieces.
5. 5Assemble the dish on a serving plate by layering beetroot discs and blue cheese mixture discs, repeating the pattern to form a tower with beetroot on top.
6. 6Place pear slices on top of the beetroot tower.
7. 7Arrange whole walnuts around the base of the tower and sprinkle chopped walnuts over the pear slices.
8. 8Place fresh sprigs of thyme and small dried rosebuds on top of the walnuts.
9. 9Drizzle balsamic glaze in a circular pattern around the tower on the plate.

These instructions are our analysis of the original video. Watch on YouTube →