Roast beetroot, hazelnuts and goat’s cheese

Name: Roast beetroot, hazelnuts and goat’s cheese
Yield: Serves 4
Cuisine: British recipes
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

Published: 9 Dec 16
Updated: 18 Mar 24

Test kitchen approved

This autumnal salad recipe combines earthy beetroot, tangy goat’s cheese and hazelnuts – a simple, yet effective starter for a dinner party.

Serves 4
Hands-on time 30 min, oven time 45-50 min

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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

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.

Recipe from November 2016 Issue

Nutrition

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

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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Roast beetroot, hazelnuts and goat’s cheese

Ingredients

Method

Nutrition

delicious. tips

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