Potato Stilton and Beetroot Salad
|Cooked potatoes||1⁄2 Pound (250 Gram)|
|Stilton cheese wedge||1|
|Small whole beets||1 Can (10 oz)|
|Olive oil||2 Tablespoon|
1) Cut the potatoes in dices and set aside.
2) In a bowl, add crumbled stilton and diced potatoes. Combine well with the potatoes.
3) Drain off beets and add them to the bowl to mix.
4) Take lettuce leaves to arrange the mixture.
5) Drizzle olive oil on top.
6) Serve by sprinkling with freshly ground pepper.