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Location: Petaluma, California, United States

Jacqueline is an international award winning journalist whose stories about food never fail to tantalize her reader's taste buds.

Thursday, August 14, 2008

White Stilton and Apricot Salad

The delicious looking red and yellow beets at my local Farmer's Market got me thinking about different ways of preparing them. I had come across this recipe a while back and thought it sounded wonderful. I was right! Yummmm! I found Stilton cheese with apricots at my local Trader Joe's. The cheese is good all by itself but mixed into this salad it is totally divine.

White Stilton and Apricot Salad
Serves 4

1 bunch watercress
1 bag of spinach

8oz White Stilton with Apricot cheese
1 bunch of beets, steamed
2oz hazelnuts, toasted
1 mandarin orange (or regular orange for zest)

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground black
1. To make the dressing, finely grate the rind from half of the mandarin orange, squeeze the juice and put both into a small bowl with the extra virgin olive oil and the balsamic vinegar, season then whisk together.
2. Wash the watercress and spinach, put into a bowl, quarter and add the beets to the bowl.
3. Cut or break the White Stilton and Apricot cheese into small chunks and add to the salad. Roughly chop the hazelnuts.
4. Pour the dressing over the salad, toss together then scatter over the nuts.

Roasted Beets:

3 medium beets (red or gold), scrubbed, leaves trimmed
Olive oil

Preheat oven to 375 degrees F.

Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven; let cool and then peel and slice into 1/4-inch thick slices. This can be done a day or two ahead.


Blogger Adele Aldridge said...

I left a post a few days ago. I guess it didn't go through. I miss being in CA soooooo much.

11:14 AM  

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