Marmalade-roasted beetroot with herby goat’s cheese and beans

Marmalade-roasted beetroot with herby goat’s cheese and beans

The sweetness and slight bitterness of marmalade works beautifully with the beetroot, it also provides a wonderfully quick sticky glaze.

  • Gluten free

  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins
  • 1 bunch beetroot, scrubbed, (peeled if large), trimmed and cut into wedges
  • 2 tsp Essential Olive Oil
  • tbsp Essential Marmalade
  • 30g blanched hazelnuts
  • 65g Essential Soft Goat's Cheese
  • 3 sprigs tarragon, leaves only, finely chopped
  • 5g chives, finely chopped
  • 1 unwaxed Essential Lemon, finely grated zest and juice
  • 1 clove garlic, crushed
  • 400g can Essential Flageolet Beans, drained and rinsed
  • 100g bag baby leaf & herb salad