Goat's Cheese, Hazelnut and Baked Beetroot Salad
This beautiful dish of Goat's Cheese and Hazelnut with Baked Beetroot Salad has a beetroot juice dressing with, sourdough and hazelnuts in it!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Grill
- Aluminum foil
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Piping bag
- Serving platter
Ingredients
- 100g Pasteurised Goats Soft Cheese
- 75g mascarpone
- 25ml olive oil
- 3 mixed coloured beetroots
- Salt and fresh thyme
- 200ml Fresh Beetroot juice
- Pinch sugar
- Pinch alt
- 1 slice Sourdough Crumbed
- 25g Crushed Hazelnuts
- 50ml Olive Oil
- 25ml White wine Vinegar
- Garden leaves and flowers
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