RecipesYoursRecipes, Lunchtime

Beetroot, stilton and roasted pear sandwich

RecipesYoursRecipes, Lunchtime
Beetroot, stilton and roasted pear sandwich


  • 1 x 340g jar Baxters Pickled Beetroot
  • 200g Stilton
  • 100g spinach
  • 1 large ripe pear
  • Splash of oil
  • Salt and pepper

For the beetroot and walnut bread: 

  • 350g strong flour
  • 150g plain flour
  • 14g fast action yeast
  • 16g salt
  • 12g sugar
  • 100g chopped walnuts
  • 50g butter
  • 350ml beetroot juice


  1. Drain the beetroot and lay out on a baking tray in one layer. Place in a preheated oven at 180C/gas mark 4 for 2-3 minutes to warm. Remove from the oven, and crumble the Stilton over the beetroot.

  2. To roast the pears, heat a frying pan. Cut the pears in 8 slices and remove the core. Add the oil to the hot pan, add the pears and caramelise evenly. Drain on kitchen paper.

  3. To finish the sandwich, place the beets back in the oven to lightly melt the cheese.

  4. Place the spinach on the bread, top with beets and finish with the pears.

For the beetroot and walnut bread: 

  • Mix all ingredients, except the juice, in the bowl of a food mixer fitted with the dough hook attachment.
  • Set machine to slowest speed and gradually add the juice. Mix until fully incorporated. You should have a soft slightly sticky dough.
  • Turn out onto a floured surface and knead for 10 minutes. It’s important that you stretch the dough as this helps build elasticity. The dough is ready when it holds its shape.
  • Place in a lightly floured bowl and leave somewhere warm to prove for an hour or until doubled in size.
  • Turn out again and knead to knock back.
  • Shape and place in a bread tin. Prove again until doubled in size.
  • Bake at 190C/gas mark 5 until golden brown and sounds hollow when tapped on the bottom.


Preparation time: Bread - around 3 hours. Sandwich - 15 mins

Makes: 2 sandwiches

Nutrition: n/a



Feel free to buy a tasty loaf of your choice rather than make one. 

  • Recipe courtesy of Darren Sivewright at Baxters
  • For more great recipes see Yours Magazine out every fortnight, on a Tuesday