blue cheese

Roast Beetroot & Blue Cheese Salad

Serves: 2 | Preparation Time: 45 min


  • 3 medium carrots (peeled)
  • 2  whole beetroot
  • 20ml red wine vinegar
  • 20g caster sugar
  • sea salt
  • freshly ground black pepper
  • 2tbsp Unit extra virgin olive oil
  • 100g blue cheese
  • 1 tsp grated ginger


Bring a pot of boiling salted water to the boil and gently simmer the carrots until just cooked.
Roast the beetroots with their skin on in a medium oven for about 40 minutes or until they are soft enough to skewer with ease.

Allow to cool then peel and cut into wedges. In a bowl, mix the beetroot and carrots.
Dress the vegetables with extra virgin olive oil and about 1/3 the amount of red wine vinegar.
Season with the salt and pepper, then add the blue cheese and grated ginger.
Gently mix to ensure the vinegar and oil coat all ingredients.

Baked cauliflower with blue cheese and anchovy

Serves: 4 | Preparation Time: 20 min


  • 2 cups cauliflower florets
  • 300 ml cream
  • 2 clove garlic (crushed with theback of your knife but so it holds together)
  • good grating of fresh nutmeg
  • salt and pepper to season
  • half a cup crumbled blue cheese
  • 4 tinned anchovy fillets


Heat the oven to 160 and put in a serving dish. Cook the cauliflower until al dente in salted boiling water. Drain in a colander and set aside. When completely dry put into the warmed dish.

Put the cream, whole peeled garlic cloves and nutmeg in a saucepan and boil until liquid is reduced by half.

Mash the anchovies on a board and add them and the blue cheese to the cream mix. Stir off the heat until the cheese is melted. Take out the garlic.

Pour sauce over the cauliflower and bake for 10 minutes.