4 medium-sized beetroots, left whole
100ml olive oil
4 bay leaf
5 garlic chives, finely chopped
Handful of chopped flatleaf parsley
Handful of beetroot leaves, cooked
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
4 tbsp goat curd
10 hazelnut, toasted and crushed
- Wrap beetroots individually in aluminium foil with 1 bay leaf, salt, pepper and olive oil. Steam for 45 minutes to 1 hour. They need to be soft enough to easily insert a skewer.
- When cool enough to handle, peel the beetroots and cut into wedges.
- For the salad, combine the beetroot with vinegar, pepper, extra virgin olive oil, garlic chives, parsley, beetroot leaves and half of the hazelnut.
- Put goats curd on the plate and top with beetroot salad. Sprinkle the remaining hazelnut and drizzle with olive oil.
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