roast beetroot, hazelnuts and goat cheese

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Roast beetroot, hazelnuts and goat cheese

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

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

Ingredients

Techniques