Roast beetroot, hazelnuts and goat’s cheese
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Easy
- November 2016
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Serves 4
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Hands-on time 30 min, oven time 45-50 min
This autumnal salad recipe combines earthy beetroot, tangy goat’s cheese and hazelnuts – a simple, yet effective starter for a dinner party.
Nutrition: per serving
- Calories
- 444kcals
- Fat
- 29.2g (8.9g saturated)
- Protein
- 15.1g
- Carbohydrates
- 26.3g (23.3g sugars)
- Fibre
- 7.8g
- Salt
- 1g
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Ingredients
- 1kg raw beetroot, trimmed, peeled and cut into fat wedges
- 2 tbsp olive oil for roasting
- 80g watercress
- 70g whole fresh herb leaves (we used coriander, mint and basil)
- 2 tbsp pomegranate molasses (from large supermarkets)
- 2-3 tbsp extra-virgin olive oil
- Aleppo chilli flakes or regular chilli flakes to sprinkle (optional)
- 150g fresh goat’s cheese (we used ash-coated rosary goat’s cheese)
- 50g blanched hazelnuts, toasted on a baking tray in a medium oven until golden, then roughly chopped
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Toss the beetroot wedges with the 2 tbsp oil in a roasting tin, season, then spread out. Roast for 45-50 minutes, turning occasionally, until soft and slightly blackened.
- When the beetroot is ready, put the watercress in a large mixing bowl and toss with the herbs. Drizzle over 1 tbsp of the molasses, and 1-2 tbsp of the extra-virgin olive oil, then scatter with chilli flakes, if using. Toss in the warm beetroot wedges, then season and divide among 4 shallow bowls or plates. Crumble over the goat’s cheese, scatter over the chopped hazelnuts, then drizzle with the remaining molasses and extra-virgin olive oil. Add a final scattering of chilli flakes, if you like, then serve.
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delicious. tips
Roast the beetroot 24 hours in advance, then cool, cover and chill. Bring back to room temperature and warm gently in the oven before assembling the salad.
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