Autumn Vegetable Salad with Beetroot Dressing - Sarson's

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