Autumn Vegetable Salad with Beetroot Dressing

Name: Autumn Vegetable Salad with Beetroot Dressing
Ingredients: 1/2 acorn squash, peeled and cut into 2cm dice; 3 garlic cloves, skin on, cut in half; 2 sprigs of thyme; 120g of quinoa; 1 onion, halved; 1 bunch of baby heritage carrots, tops trimmed; 3 baby leeks, thoroughly washed; 20ml of rapeseed oil; 30g of blanched hazelnuts, toasted and halved; 80g of goat's curd; Salt; Pepper; 2 cooked beetroots, finely grated; 400ml of port, (or red wine) reduced to 100ml; 4 tbsp of malt vinegar; 4 tbsp of water; 100ml of rapeseed oil; 100ml of walnut oil

www.sarsons.co.uk

Place the diced acorn squash on two layers of kitchen foil, drizzle with the rapeseed oil and add the garlic cloves and one sprig of thyme.

View full recipe on www.sarsons.co.uk

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.sarsons.co.uk.

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