Warm Roasted Beetroot Potato Pancetta and Blue Cheese Salad
Recipe - Warm Roasted Beetroot Potato Pancetta and Blue Cheese Salad
Keywords
- Recipe - Warm Roasted Beetroot Potato Pancetta and Blue Cheese Salad
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dairy.com.au.
Cooking tools:
- Baking dish
- Oven
- Baking sheet
- Aluminum foil
- Parchment paper
- Olive oil spray
- Grill
- Paper towel
- Chef's knife
- Cutting board
- Food processor
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 8 (500g) baby beetroot, washed and halved
- 500g chat potatoes, halved
- olive oil spray
- 8 thin slices pancetta
- 150g blue cheese
- 1/2 cup sour cream
- 2 tablespoons chopped chives
- 1 tablespoon white balsamic vinegar
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- salt
- freshly ground black pepper
- 1/3 cup roasted hazelnuts, roughly chopped
- extra chopped chives, for garnish
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