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    Beetroot and chicory salad with sugared hazelnuts and goat’s cheese with red wine vinaigrette

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    *mandatory

    Beetroot and chicory salad with sugared hazelnuts and goat’s cheese with red wine vinaigrette

    This seasonal combination is a real crowd-pleaser. It takes very little time to assemble and provides a light, flavourful starter before a hearty main course 

    • Gluten Free
    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Makes: 8 as a starter

    Ingredients

    1kg raw beetroot, scrubbed
    1 tbsp extra virgin olive oil
    50g blanched hazelnuts
    2 tbsp caster sugar
    1 tbsp honey
    250g pack chicory
    140g pack red chicory
    100g firm vegetarian goat’s cheese, sliced

    For the dressing
    3 tbsp balsamic vinegar
    4 tbsp walnut oil or extra virgin olive oil
    1 tsp Dijon mustard
    1 clove garlic, bashed 

    Method

    1 Preheat the oven to 200°C, gas mark 6. Slice the beetroot into 1.5cm discs, drizzle with the olive oil and season. Roast for 25 minutes, or until tender and crisp at the edges.

    2 Meanwhile, in a small bowl, toss the hazelnuts in the sugar and honey, then sprinkle with a little salt. Spread out the mixture on a parchment-lined baking tray and bake for 6 minutes, or until glossy. Set aside to cool a little, then break up.

    3 Put all the dressing ingredients into a jar. Season and shake well. Arrange the chicory leaves on a large platter or eight individual plates. Top with the beetroot, goat’s cheese and sugared hazelnuts. Drizzle over the dressing just before serving.

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