in season this month
beetroots carrots chestnuts citrus fruits leeks parsnips pomegranates swedes
Citrus, beetroot and blue cheese panzanella
SERVES 4-6 AS A STARTER | PREP 15 MINS COOK 1 HR 15 MINS | EASY | V
120g sourdough, torn into rough chunks
70ml extra-virgin olive oil
2 beetroots, peeled and cut into wedges
(approximately 24 slim wedges per beetroot)
1 tbsp balsamic vinegar
juice of ½ an orange
1 garlic clove, minced
1 orange
80g Butterleaf salad leaves
½ a red onion, finely sliced
60g stilton, crumbled
1 Heat the oven to 180C/160C fan/gas 4. Put the bread on a baking tray and drizzle with 1 tbsp of the oil, tossing to coat. Season and toss again. Transfer to the oven and toast the bread for 30 mins or until golden and crisp. Remove from the oven and leave to cool.
Raise the oven to 200C/180C fan/gas 6. Lay a large piece of foil on a baking tray and scatter the beetroot on top. Drizzle with 1 tbsp of the oil and season. Fold the foil around the
