Wensleydale and Beetroot Salad

Name: Wensleydale and Beetroot Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups cooked beetroot, sliced; 1 cup Wensleydale cheese, crumbled; 4 cups arugula; 3 tbsp extra-virgin olive oil; 2 tbsp apple cider vinegar; 2 tsp honey; 1 tsp Dijon mustard; 2 tbsp pumpkin seeds, toasted

A classic salad combining earthy cooked beetroot, crumbly Wensleydale cheese, and peppery greens tossed in a honey mustard dressing.

15 minEasyServes 4240 cal/serving

BritishSaladNo-CookVegetarianLow CarbKosher-styleGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

2 cups cooked beetroot, sliced
1 cup Wensleydale cheese, crumbled
4 cups arugula
3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
2 tsp honey
1 tsp Dijon mustard
2 tbsp pumpkin seeds, toasted

Instructions

1

Whisk together 3 tbsp extra-virgin olive oil, 2 tbsp apple cider vinegar, 2 tsp honey, and 1 tsp Dijon mustard in a bowl until smooth.
2

Toss 4 cups arugula with half of the dressing in a salad bowl.
3

Top the dressed greens with 2 cups sliced cooked beetroot and 1 cup crumbled Wensleydale cheese.
4

Drizzle remaining dressing over top and sprinkle with 2 tbsp toasted pumpkin seeds.

Questions

Can I make Wensleydale and Beetroot Salad dairy-free?

Yes. The dairy in this entry is 1 cup Wensleydale cheese, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Wensleydale and Beetroot Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Wensleydale and Beetroot Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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