Beetroot, Doddington's Cheddar & Walnuts Recipe

Preheat oven to 200°C / 400°F (fan 180°C). Trim beetroot tops and roots but leave skins intact. Rinse scrub clean.

Place beetroots on a sheet of foil large enough to wrap them. Drizzle with 2 tbs olive oil, sprinkle 1 tsp sea salt and 1 tsp freshly ground black pepper, and rub to coat evenly.

Wrap beetroots individually or together tightly in the foil and place on a roasting tray. Roast in the preheated oven for 50–60 minutes, or until a skewer slides into the center with little resistance. Timing depends on size—check at 45 minutes.

Remove from oven and unwrap carefully (steam will escape). Allow beetroots to cool until they are comfortable to handle, about 15 minutes. Peel skins off using your fingers or a paring knife—the skins should slip off easily.

Slice cooled beetroots into 5–7 mm (1/4–1/3 inch) rounds, or wedges if preferred. Keep warm or refrigerate briefly if assembling later.

In a small bowl or jar combine 1 tsp Dijon mustard, 1 tbs red wine vinegar, and 1 tsp honey. Whisk until smooth.

Slowly whisk in 2 tbs extra-virgin olive oil to emulsify the dressing. Season with the stated salt and 1 tsp freshly ground black pepper, then taste and adjust acidity or seasoning to preference.

If toasting walnuts (recommended): heat a small dry frying pan over medium heat. Add 75 g walnuts and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove to a plate to cool. This step deepens flavour but is optional.

If using salad leaves, divide 80 g mixed leaves among serving plates as a base. Alternatively you can arrange beets directly on a serving platter.

Arrange beetroot slices over the leaves or platter in an even layer or slightly overlapping circles.

Crumble or break 150 g Doddington's Cheddar into irregular shards or roughly grate it and scatter evenly over the beetroot. The goal is pieces that provide contrast in texture and pockets of rich cheddar.

Scatter the toasted (or raw) walnuts over the beetroot and cheese.

Drizzle the prepared dressing evenly over the assembled beets, cheese and walnuts. Use about three-quarters of the dressing, reserving a little to serve alongside if desired.

Finish with a light sprinkle of 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper, and garnish with 1 tbs chopped chives or parsley.

Serve immediately at room temperature as a starter or side. Leftovers keep refrigerated in an airtight container for up to 48 hours; bring to room temperature before serving.