Leaf salad with baked beetroot and Stilton

Ingredients for 4 servings:

• 4 beetroot tubers (700 g)
• 250 g shallot(s), long
• 7 tbsp oil (walnut oil)
• 5 tbsp olive oil
• 3 tbsp vinegar (sherry vinegar)
• some salt and pepper, white
• 2 tbsp water
• some sugar
• 1 head of oak leaf lettuce, red
• 1 small head Lollo Rosso
• 40 g walnuts
• 100 g cheese (Stilton), rind removed

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours

Wash the beets and wrap each bulb individually in aluminum foil. Wrap the unpeeled shallots together in aluminum foil. Bake the beets in a preheated oven (180°C, fan-assisted) for about 90 minutes. After 45 minutes, add the shallots. Unwrap the vegetables, peel, and let cool. Cut each beetroot into 10 wedges and quarter the shallots. Mix the walnut oil, olive oil, and vinegar with 2 tablespoons of water, season with salt, pepper, and sugar. Coat the beets and shallots with the vinaigrette and let stand at room temperature for about 1 hour, stirring gently occasionally. Meanwhile, trim, wash, and spin the lettuce. Roast the walnuts in a pan without fat and chop medium-finely. Crumble the Stilton. Arrange the lettuce leaves in the center of 4 plates and arrange the beets and shallots around them. Drizzle the salad with the remaining vinaigrette. Distribute the chopped nuts and Stilton cheese over the salad.