Food editor TRISH DESEINE puts together an EARTHY, HEARTY SALAD for you to try this week …
Roasted beetroot, aged Beaufort, toasted hazelnuts & Ballyhoura cep oil
An earthy, hearty salad, great as a starter for dinner or for supper. Add leaves and raw mushrooms to fill it out further if you like.
For 2; 1 hour prep plus cooling of beetroot
2 small beetroots
120g good Beaufort or Cantal (or a good Irish cheddar)
A handful of shelled hazelnuts
Ballyhoura cep oil (or hazelnut oil)
Few drops of lemon juice
Salt & pepper
Pre heat the oven to 180°c.
Wrap the beetroot tightly in silver foil and roast on a baking tray for about 45 minutes or until tender. (Test with a sharp knife or skewer.)
Toast the hazelnuts for 5 minutes or so at the end of the beetroot cooking time.
Remove from the oven and leave to cool. The beetroot is best served still warm, not hot, but it’s fine cold from the fridge too.
Lightly crush the nuts, leaving chunks and some whole.
Slice the beetroot and cheese thinly, making a criss-cross pattern on the plate.
Sprinkle over the nuts, drizzle with the oil and a squeeze of lemon and garnish with herbs such as tarragon or flat leaf parsley – I used baby nasturtium leaves here.
Season lightly with salt and vinegar and serve.
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