Recipe – Lambs Lettuce and Gorgonzola Salad

If you are looking for summer salad inspiration – look no further!


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

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

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

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