For the salad

  • 30g blanched hazelnuts, roughly chopped
  • 500g raw beetroot, peeled
  • 1 tsp olive oil
  • 80g watercress
  • 40g soft goat's cheese, crumbled

For the dressing

  • 3 tbsp hazelnut oil
  • 1 tbsp red wine vinegar
  • 1 tsp dijon mustard


  1. 1

    Preheat oven to 200°C/gas mark 6. Place the hazelnuts in a small tray and roast for 10-12 minutes, tossing them halfway through, until they are golden. Remove from the tray and leave to cool.

  2. 2

    Cut each beetroot into 8 pieces, then place in a food processor and pulse until roughly the size of grains of rice. Place a frying pan over a medium heat with the olive oil, and cook the beetroot for 3-4 minutes, stirring regularly, until slightly softened. Transfer to a plate to cool down.

  3. 3

    Meanwhile, combine the dressing ingredients and season.

  4. 4

    Once the beetroot has cooled down, combine it with the watercress in a large bowl, add the dressing and season to taste. Divide between 2 plates and top with the crumbled goat's cheese and hazelnuts.

Nutritional Details

Each serving provides
  • Energy 1654kj 395kcal 20%
  • Fat 32.0g 46%
  • Saturates 5.8g 29%
  • Sugars 14.1g 16%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 595kj/142kcal

Each serving provides

15.7g carbohydrate 1.7g fibre 10.2g protein

Also in these Scrapbooks

Back to top