Ingredients 4 small beetroots
1 tbsp olive oil sea salt/black pepper
2 bags lamb’s lettuce (60 g each)
1/2 small red onion
100g gorgonzola
1 slice streaky bacon (optional)
1 handful walnuts
1 tbsp balsamic vinegar
Method
1. Preheat the oven to 200°C/Gas 5. Peel the beetroot and cut into wedges. Drizzle with olive oil, season and put on a baking tray. Roast for 35 minutes. While the beetroot is roasting, wash the lettuce, slice the onion and cube the gorgonzola.
2. Cut the bacon into lardons, if using.Chop the walnuts and toast in a dry frying pan for a few minutes until fragrant, set aside. Tip the lardons into the pan and fry until crisp.
3. Take the beetroot out of the oven and leave to cool for 5 minutes, then mix everything in a salad bowl. Drizzle with a little more olive oil and the balsamic vinegar