Beetroot with a Rocket and Baby Leaf Salad

A delicious salad, made with three items available from the local co-op, plus some blue Stilton cheese, and six baby plum tomatoes.

The first of the three co-op items, the beetroot salad, comprised beetroot, very finely chopped onion and carrot (proportions approximately 70:20:10), soused in balsamic vinegar, with honey; the second was a cheese coleslaw (cabbage, onion, carrot, egg, cream, vinegar, plus a little grated coloured cheddar cheese); the third, the baby leaf salad, comprised red baby leaf lettuce, chard, spinach, and rocket, and was dressed in freshly squeezed lemon juice.

The additional components were six halved baby plum tomatoes, and about 40g of blue Stilton cheese, chopped into small fork friendly chunks.

The dish was put together in a pasta bowl, and served with freshly ground black pepper. Easily reconstructible if you want to make the dish from scratch. Delicious!