A simple autumn salad. If you choose to roast the beets, be aware that it’ll take at least an hour, though they *are* tastier roasted than boiled.
Serves two as a main.
Preparation: 20 minutes plus cooking time for the beetroot
- 2-3 large beetroot (or their equivalent smaller)
- 150g (or thereabouts) soft or crumbly goats cheese
- A handful (half a cup) of hazelnuts
- A bag of salad leaves (enough for two)
For the dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Cook the beetroot. They take 20-30 minutes to boil, or 1-1.5 hours to roast (wrapped in tin foil and popped in the oven at 200C/400F). When they’re done, you should be able to slip a knife into them without much resistance and the skins should slip off easily under the cold tap.
Let the beetroot cool a little, then cut them into 2cm-ish chunks.
Wrap the hazelnuts in a clean tea towel and crush them lightly with a rolling pin. Then toast them in a dry frying pan until they’re lightly browned.
Make the dressing by whisking together the ingredients in a small cup or bowl.
Wash and drain the salad. Spread out the leaves on two large plates.
Sprinkle the beetroot chunks evenly onto the plates. Do the same with the goats cheese.
Drizzle the dressing over the salad.
Serve with crusty bread and butter.