Roast beetroot, hazelnuts and goat’s cheese
- November 2016
- Serves 4
- 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.
- Vegetarian recipes
- 29.2g (8.9g saturated)
- 26.3g (23.3g sugars)
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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