Baked Beetroot and Hazelnut Salad
Home baked beetroot is far, far superior to any ready cooked beetroot you can buy.
4 large whole raw beetroot
25 g pumpkin and sunflower seeds, (one or a mixture of both seeds)
50 g peeled hazelnuts
2 garlic cloves
2 tablespoons maple syrup
2 tablespoons sherry vinegar
2 tablespoons olive oil
150 g cherry toms
100 g salad leaves
salt and freshly ground black pepper
1. Preheat oven 200 C/gas 6. Trim the beetroot, leaving a few centimetres of stalk attached and place in roasting tin or dish. Cover with foil and bake for about an hour or until tender when stabbed with a knife.
2. Tip the seeds onto a baking tray and toast for about 5 minutes or until lightly golden. Tip the seeds onto a plate and add the hazelnuts to the tray and return to the oven. Toast for 5-10 minutes or until golden.
3. Peel and crush the garlic and scrape into a large bowl. Whisk in the maple syrup, vinegar, olive oil and season. Cut the tomatoes across their middles and toss in the bowl. Roughly chop the hazelnuts.
4. When the beetroot is cool enough to handle, scrape to remove the skins, top and tail and cut into wedges. Drop the beetroot into the dressing and toss well.
Serve the beetroot mix on top of the salad leaves and scatter with the seeds and chopped hazelnuts……….Cor!…..Serves 4.