Beetroot salad with blue cheese and walnuts

Ingredients

• 150 g Beetroot
• 10 g Walnut
• 1 g Rosemary, dried
• 0.5 g Salt
• 15 g Gorgonzola or any other blue cheese
• 3 g Oilve oil

Method

1. 1. Wash the beetroot, put in aluminium foil and bake in a preheated oven at 200°C until it gets soft.
2. 2. Cool it down in cold water, then peel and dice.
3. 3. Mix the salt, rosemary and olive oil in a large bowl.
4. 4. Sprinkle the top with the blue cheese and chopped walnuts.