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
  • salt
  • 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