Beetroot, Hazelnuts & Goat Cheese
The combination here of beetroot and crunchy hazelnuts is quite fabulous. An afterthought for this recipe would be to use grilled halloumi in place of the goat cheese.
Ingredients
- 6 medium beetroot, about 750g
- ½ tsp salt
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 tsp wholegrain mustard
- 1 tsp honey
- small handful of mint, roughly chopped
- pinch of salt and cracked pepper
- ⅓ cup 60g toasted hazelnuts, roughly chopped
- 100 g soft goat cheese, broken into 2cm pieces
Instructions
- Trim the top and tail from the whole beetroot and place into a large saucepan. Cover with water, add salt and bring to a simmer. Cook for about 45 minutes, until tender. (Alternatively use a pressure cooker, checking the manual for timing.) Drain the beetroot and cool enough to handle.
- In a large bowl, combine the balsamic vinegar, olive oil, mustard, honey, mint and seasoning.
- Rub the skins off the beetroot and cut each into 8-10 wedges. Add to the bowl with the dressing and toss to combine. Transfer to a serving dish.
- When ready to serve, scatter over the chopped hazelnuts, goat cheese and extra mint leaves to garnish. Serve warm or cold.