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Since 2005 the Isle of Wight s best-known food reviewers, Matt and Cat, have scrutinised local dining. From street food and pub grub to the grandest… ....

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Beetroot, blue cheese and walnut salad recipe


Beetroot, blue cheese and walnut salad recipe
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You can vary this salad depending on the different beetroot and wild leaves available, but my favourite leaf both visually and for taste is pennywort, which luckily grows wild right on my doorstep. You can use only pickled walnuts if you like, but adding the toasted walnuts gives the salad crunch.
Prep time: 15 minutes |
SERVES
INGREDIENTS
2-3 medium-sized pickled walnuts, quartered, plus 1 tbsp vinegar from the jar
1 tbsp cider vinegar
A handful of pennywort or other small leaves, washed and dried
100-120g Isle of Wight Blue, or other blue cheese, broken or cut into small pieces ....

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