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Black Pudding & Beetroot Salad

Black Pudding & Beetroot Salad

Roasted beetroot and crisp black pudding with creamy goat cheese, salad leaves and a sharp balsamic dressing.

50 mins total for first methodServes 4Oven
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep35 mins cook50 mins total

  1. Heat the oven to 200°C fan. Toss the beetroot with 1 tablespoon of the olive oil, salt and pepper, then roast for 30–35 minutes until tender and lightly caramelised.

  2. Put the balsamic vinegar and honey in a small saucepan. Simmer for 5–8 minutes until slightly syrupy, then take off the heat.

  3. Heat a grill pan over medium-high heat. Brush the black pudding with the remaining olive oil and grill for 2–3 minutes on each side until crisp at the edges.

  4. Arrange the salad leaves on plates and top with the warm beetroot, grilled black pudding and crumbled goat cheese.

  5. Drizzle over the warm balsamic dressing and serve straight away.

Notes

Roast the beetroot until tender and lightly caramelised, then assemble the salad while it is still warm.
About this recipe

This warm salad pairs sweet roasted beetroot with crisp black pudding, fresh leaves and creamy goat cheese. A quick honey and balsamic dressing brings the earthy ingredients together.

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