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Roasted baby beetroots with hazelnuts, blue cheese and mustard

Roasted baby beetroots with hazelnuts, blue cheese and mustard

Roasted baby beetroots with hazelnuts, blue cheese and mustard

PT1H15M

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1
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
  • salt
2
Bake for approximately 1 hour or until a knife runs easily through the middle, but is only just cooked in the centre
3
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
  • salt
  • ground white pepper
4
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
5
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
6
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
7
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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