Shopping Basket

No. Items: 3Total: £43.99
River Cottage Membership Subscription£35.00
Seed Project 2010£0.00
Sea Fishing: River Cottage Handbook No. 6£8.99
Discounts & offers may applyView or Edit Items

Go to checkout 


		    $('#MainImage img:first').fadeIn(2000);
		    $('#MainImage').cycle({
			    fx: 'wipe',
		        speed:  'fast',
			    delay: 1000,
			    timeout: 10000,
			    next:   '#Next',
		        prev:   '#Prev',
		        pager:  '#Nav ul',
		        pagerAnchorBuilder: function(idx, slide) {
		            return '#Nav li:eq(' + idx + ') a';
		        }
	        });
    

            $('#Message img:first').fadeIn(2000);
		    $('#Message').cycle({
		        speed:  'fast',
			    delay: 1000,
			    timeout: 10000,
			    next:   '#Next',
		        prev:   '#Prev',
		        pager:  '#Nav ul',
		        pagerAnchorBuilder: function(idx, slide) {
		            return '#Nav li:eq(' + idx + ') a';
		        }
		    });

Apple, Beetroot and Cheddar Salad

Apple, Beetroot and Cheddar Salad

Serves 2

1 crisp eating apple, such as Orleans Reinette
1 small, raw beetroot (about the same size as the apple)
3 good handfuls of salad leaves
100g mature cheddar
50g lightly toasted, skinned hazelnuts or cobnuts

Vinaigrette:
1 tbsp hempseed or olive oil
2 tbsp sunflower oil
1 tbsp cider vinegar
a pinch each of salt, pepper and sugar

Make the vinaigrette by mixing together the oils, vinegar, salt, pepper and sugar.
Halve, core and thinly slice the apple. Peel and very thinly slice the beetroot. Use the vinaigrette to dress the salad leaves. Divide these between two dishes. Scatter the apple and beetroot over the leaves. Slice, then Crumble the cheddar and scatter this over too. Finish with the nuts, and serve straight away.