Photo: Marina Oliphant
- 1 bunch baby beetroots
- 1 tbsp olive oil
- 150g hazelnuts
- 500g broad beans
- 4 tbsp hazelnut oil
- 1 tbsp aged balsamic vinegar, plus extra to drizzle
- Sea salt and freshly ground black pepper to season
- 2 handfuls mixed salad leaves
- 4 slices sourdough
- 4 thick slices of goat's cheese
Preheat oven to 180C.
Trim ends of beetroot, leaving one centimetre of stem. Pick a handful of the smaller leaves, wash and set aside. Place beetroot on an oven tray, drizzle with oil and cover with foil. Place in the oven and roast for 35 minutes, until tender when pierced with a knife.
Scatter the hazelnuts on another oven tray and roast for a few minutes. Remove and rub off the skins with a clean tea towel.
Remove beetroot from the oven and peel while warm (wear kitchen gloves to avoid stained hands), as the skins will slip off easily.
Pod broad beans and blanch in a pot of boiling water. Drain and remove the outer skin to reveal the bright-green beans.
In a medium bowl, whisk the hazelnut oil with a little balsamic vinegar to make a simple dressing. Season with salt and pepper to taste. Place the salad and beetroot leaves in the bowl and gently toss to coat the leaves.
Divide the salad leaves between four serving plates. Add beetroot and scatter broad beans and hazelnuts over the top.
Place sourdough slices under a grill to toast on one side. Turn over and lay the slices of goat's cheese on top. Place under a grill for a few minutes until the cheese starts to brown and melt slightly.
Remove from the grill and place on top of the salad. Drizzle a little extra balsamic over the cheese, season with salt and pepper and serve.
- Main Ingredients - Cheese