Beetroot and Roquefort salad

this salad is dedicated to those who love contrasts and strong flavors: the distinctive Roquefort cheese, combined with the bitterness of the arugula is balanced with the sweet caramelized pecans, beetroot and the pear.

For those who prefer a milder cheese, you could substitute a pecorino or feta instead.
We served ours with whole grain bread on the side.



serves 2

about 300 g pre-cooked beetroot
1 endive and equal amount of arugula
1/2 organic pear
15 g Roquefort cheese
20 g pecans
1 tablespoon honey
extra virgin olive oil, salt, pepper and balsamic vinegar to taste


Wash the pear and cut into thin slices (do not peel). Slice the beetroot into thin wedges.

Wash and dry the arugula and endive leaves. Chop the Roquefort into little cubes.

Melt the honey (in the microwave or on the stovetop) and stir in the pecans.

Place the pecans on a baking sheet covered with parchment paper and bake in a preheated oven for 2 minutes at 180 degrees, then remove them from the oven to cool.

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