Roast Beetroot, Hazelnut & Goats Cheese Salad
A great salad that can be enjoyed year round, hot or cold.
- 4 medium sized beetroot
- 2 red onions cut into wedges
- 80 grms hazelnuts toasted and chopped
- 50 grms fresh goats cheese
- Salt & pepper
- 35 mls Cannon Hill raspberry vinaigrette
- Italian parsley & basil leaves to garnish
Drizzle whole beetroot and wedged red onions with olive oil and salt, place in a pre heated oven at 180c for 30min or till tender. Remove from oven and allow to cool slightly. Peel away the outside of the beetroot then depending on the look you are wanting to create - grate or cut into wedges. Add onions and season lightly. Dress with raspberry vinaigrette and place in desired serving plate. Sprinkle hazelnuts and goats cheese (either break up or whip slightly with a little cream) over beetroot and onion, then finish with torn basil and italian parsley. Serve.
Works well with
- Pan seared venison
- Free range pork