Fennel Orange and Beetroot Salad with Cashel Blue

By Gareth Mullins

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Ingredients:

  • 200g Cashel Blue® cheese
  • 3 oranges- segmented
  • 4 cooked beetroots
  • 1 bulb of fennel
  • 100g rocket
  • 30mls Newgrange rapeseed oil
  • 10mls Llewellyn’s balsamic vinegar
  • 40g pine nuts

Step-by-step:

  1. Place beetroots on a bed of sea salt on a baking tray. Bake at 150?c for two hours or until soft and tender. This is to extract all the water from beetroot. When cooked, allow to cool then peel and slice.
  2. Finely slice the fennel on a mandoline and plunge into iced water. This will help the fennel to stay crisp and give some texture to the salad.
  3. Place the pine nuts on a baking tray making sure that the nuts are spread out evenly. Bake in an oven at 180 degrees until golden brown. Peel and segment the orange.
  4. To make the dressing; pour the balsamic vinegar in a bowl, whisk in the rapeseed oil and season with salt and pepper.
  5. To plate; place the sliced beetroot in the centre of a bowl and crumble some of the Cashel Blue® cheese over it. Toss the orange, fennel and the remainder of the cheese together with the rocket. Dress with balsamic vinegar and rapeseed oil dressing. Scatter the toasted pine nuts around the plate.
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© 2026 Cashel Farmhouse Cheesemakers (J&L Grubb Ltd).
Created by TrueOutput:

Cashel Blue

Can be enjoyed by those sensitive to Lactose - Did you know the lactose, i.e the natural sugars in the milk, are fermented out over time.

Ingredients: Pasteurised cow’s MILK, salt, rennet, starter cultures and Penicillum Roquefortii.

Allergy Advice: Contains milk

Cashel Blue®
Country of Origin: Ireland
Established: 1984
Milk Type:  Whole Cow’s Milk
Pasteurised: Yes
Rennet: Vegetarian
Style: Semi-Soft, Blue
 
Nutritional Information:
Typical values per 100g:
Energy - 1444kJ / 348kcal
Fat – Total Fat: 28.8g
Saturated Fat: 18.4g
Monounsaturated Fat:7.2g
Polyunsaturated Fat:0.8g
Trans Fats: 1.0g
Carbohydrate (by difference): 0.9g
Sugars: 0.2g
Protein: 20.4g
Salt: 2.0g