Roasted Beetroot with Pancetta, Hazelnuts and Roquefort
Australian Gourmet Traveller side dish recipe for roasted beetroot with pancetta, hazelnuts and Roquefort.
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.gourmettraveller.com.au.
Ingredients
- 8 each baby and baby golden beetroot, tops trimmed
- 80 gm hazelnuts
- 20 gm butter
- 100 gm pancetta, cut into lardons
- 1 radicchio, leaves torn
- 1 frisée lettuce, leaves torn
- 100 gm Roquefort Papillon (see note)
- Apple cider vinaigrette
- 2 tbsp apple cider vinegar
- 2 tbsp each hazelnut and olive oil
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