Roasted baby beetroots with hazelnuts, blue cheese and mustard
by Adam Gray
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Ingredients
Fruit & Vegetables
4 baby beetroots
4 baby candy beetroots
4 baby golden beetroots
Store Cupboard
salt
6 tsp Dijon mustard
6 tbsp of mayonnaise
ground white pepper
25g of hazelnuts, skinned and toasted
Oils & Vinegars
285ml of hazelnut oil
3 tbsp of white wine vinegar
Salad & Fresh Herbs
1/2 frisée lettuce
15g of chervil
Dairy
120g of Oxford blue cheese, at room temperature