Simon © 2011



Bunch freshly dug beetroot, washed, trimmed and roughly chopped (the leaves may be cooked like spinach and served as a vegetable or else shredded and used in salads)

Few cloves garlic, unpeeled but halved

4 tbsp ordinary olive oil, not Extra Virgin

2-3 good shakes Balsamic vinegar

Handful marjoram (both stalks and leaves)

Sea salt

4 – 6 rashers dry cure unsmoked bacon – or use Parma ham

2-3 handfuls rocket leaves

100 – 150g/ 4 – 6 oz blue cheese such as Roquefort (Buffalo Mozarella or goats’ cheese may be substituted if preferred) – broken up

75g/ 3 oz walnuts, tossed in butter in a pan until nicely browned but not burnt!


Preheat the oven to 190 – 200 C.  Line a medium sized roasting tin with tin foil leaving a generous overhand on all sides.  Spread the beetroot pieces out evenly and add the garlic halves, olive oil, Balsamic vinegar, herbs and sea salt then parcel up securely but not too tightly and cook in the oven for at least an hour and a half until the beets are soft when pierced with a knife.  Remove and set aside to cool, reserving the juices. Meanwhile, cook the bacon until crisp, dry on kitchen paper and crumble.  To assemble, cover individual plates or one large platter with the rocket, then muddle in the beetroot, bacon, cheese and walnuts.  Just before serving, dress the salad with the cooking juices and, if wished, sprinkle the top with some chopped flat leaf parsley.  When served with crusty bread, warmed through, this makes an excellent light lunch too.