Vegetables Greens Lettuce British Roast Vegetable Salad with Stilton Be the first to rate & review! The British love a Sunday roast—it’s a weekly ritual that many enjoy with friends and family in the pub. Usually there’s chicken with gravy, lamb and mint sauce or beef and Yorkshire puddings. Whichever roast you choose, it always comes with roast vegetables as a side. Since there are often leftover vegetables, I’ve decided to come up with a salad that celebrates this often underrated side. -Anne Faber Slideshow: More Salad Recipes By Anne Faber Anne Faber F&W Digital Food Awards Winner Website Anne's Kitchen Profile The photos on London-based Anne Faber's blog have a whimsical, ultra-feminine feel, with easy-to-follow recipes for things like red velvet cupcakes sprinkled with hearts. "I want people to feel like, 'Hey, if Anne can make this, I can make it, too,'" she says. That spirit will inform her new television show, Anne's Kitchen, which she is blogging about from behind the scenes. The show will air in her native Luxembourg and feature Anne touring London neighborhoods and cooking British food. "British food has such a bad reputation," she says. "So through my blog and my show, I'm going to make my home country fall in love with it." Food & Wine's Editorial Guidelines Published on November 4, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Anne Faber Active Time: 20 mins Total Time: 2 hrs 10 mins Yield: 4 as a side or 2 as a main Ingredients Salad 1/4 cup kosher salt 1 pound small, fresh beetroot 1 tablespoon extra-virgin olive oil 1 pound baby carrots 1 teaspoon butter 1 1/2 tablespoon honey 2 tablespoons whisky Thyme 1/4 cup walnuts 2 cups mixed salad leaves 1/4 cup Stilton Dressing 1 tablespoon honey 1 tablespoon coarse mustard 1 tablespoon white wine vinegar 1 tablespoon sunflower oil Coarse sea salt Pepper Directions Preheat the oven to 350 degrees. Put the kosher salt into a baking dish. Wash the beetroot, pat dry and drizzle with the olive oil. Lay on the kosher salt and bake in the preheated oven for 1 1/2 hours until softened. After 50 minutes, wash the baby carrots, pat dry and put into a baking dish. Melt the butter and the honey, and mix them with the whisky. Drizzle over the carrots, sprinkle with thyme and toss, so the carrots are evenly coated. Bake in the oven for 30 minutes. Meanwhile, mix all the salad dressing ingredients in a little jar. Set aside. Dry-roast the walnuts in a frying pan until fragrant. Set aside. Once the vegetables are cooked through, take them out of the oven and leave to cool for 30 minutes. Put the mixed salad leaves onto a serving platter. Peel and quarter the beetroots; lay on the platter with the carrots. Crumble over the Stilton, add the walnuts, season with salt and pepper, and drizzle with the dressing. Notes Faber using earthy beetroot and adding a dash of whisky to give the carrots a smoky dimension. If you can’t get ahold of British Stilton, any other firm blue cheese will do. Rate it Print