4 medium-sized beetroots, left whole
100ml olive oil
4 bay leaf
White pepper
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

  1. 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.
  2. When cool enough to handle, peel the beetroots and cut into wedges.
  3. For the salad, combine the beetroot with vinegar, pepper, extra virgin olive oil, garlic chives, parsley, beetroot leaves and half of the hazelnut.
  4. Put goats curd on the plate and top with beetroot salad. Sprinkle the remaining hazelnut and drizzle with olive oil.