Three different varieties of beetroot (Candy, Golden and Red) are the stars of this sublime roasted beetroot recipe from Adam Gray. Dijon mustard livens up the dressing and provides a great counterpoint to the earthiness of the beetroot and strong blue cheese.
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For the roasted beetroot, preheat the oven to 180˚C/gas mark 4. Place the beetroot on a foil-lined tray and season generously with salt
4 baby beetroots
4 baby candy beetroots
4 baby golden beetroots
Bake for approximately 1 hour or until a knife runs easily through the middle, but is only just cooked in the centre
Meanwhile, prepare the dressing. Add the Dijon mustard to the mayonnaise and mix thoroughly. Slowly whisk in the hazelnut oil, pouring into the mixture in a thin, steady stream - ensuring the mixture does not split. Add the white wine vinegar and season to taste with salt and pepper
6 tsp Dijon mustard
6 tbsp of mayonnaise
285ml of hazelnut oil
3 tbsp of white wine vinegar
ground white pepper
Once cooked, remove the beetroot from the oven and allow to cool slightly. While still warm, peel the beetroot using a small knife to remove the skins, stem and any fibrous root at the end
Cut each beetroot in half from top to bottom, keeping each colour separate, and dress in just enough of the hazelnut mustard dressing to coat. Set side while you arrange the salad
Remove the tough, outside dark green leaves of the frisée. Pick the light green leaves away from the stem and wash thoroughly in cold water. Chop the hazelnuts, then pick the chervil into small 2 and 3 leaf pieces and set aside
1/2 frisée lettuce
25g of hazelnuts, skinned and toasted
15g of chervil
To serve, divide each colour of beetroot evenly between the plates. Dot the blue cheese around the beetroot, followed by the frisée and chervil. Sprinkle with chopped hazelnuts and a drizzle of the dressing to finish
120g of Oxford blue cheese, at room temperature
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