CLEMENTINES CLEMENTINE, STILTON AND BEETROOT SALAD

Preparation 20 minutes, plus cooling Cooking about 40 minutes Serves 4 The addition of clementines, satsumas and oranges in Christmas stockings has long been a tradition. A welcome treat during the winter, when fresh fruit was scarce, they symbolise the gold coins that St Nicholas gave to a poor man.

2 medium/large beetroots 3 garlic cloves, in their skins 2 clementines, peeled 100g lamb’s lettuce 25g pumpkin seeds 75g-100g Stilton, crumbled FOR THE DRESSING 1½ tsp wholegrain mustard 1½ tsp clear honey 2 tsp balsamic vinegar 3 tbsp extra-virgin olive oil

1 Heat the oven to 200°C (180°C fan oven) gas mark 6. Wrap the beetroots individually in foil and put in a small roasting tin. Wrap the garlic cloves together in foil and add to the tin. Roast for 40 minutes, until you can easily push a knife through the biggest beetroot, then set aside to cool completely. 2 Slice the clementines into rings (cutting across the

segments), then pull apart into smaller pieces. 3 When the foil packages are cool enough to handle, peel the beetroots and cut into wedges. Squeeze the softened garlic out of the skins into a small jug. 4 For the dressing, whisk the mustard, honey and vinegar with the garlic. Whisk in the oil and check the seasoning. Set aside. 5 To serve, divide the lamb’s lettuce, beetroot, clementine pieces and pumpkin seeds among four plates (or serve on a large platter). Scatter over the Stilton, drizzle with the dressing and serve.