Roasted beetroot and hazelnut salad
This simple salad really lets the sweet depth of the beetroot shine through. Serve with the meat pie or with crusty sourdough for a lighter meal.
Arrange the beetroot in a roasting tray, then drizzle with 1tbsp balsamic vinegar and the olive oil. Season with salt and black pepper, then cover the tray tightly with aluminium foil. Roast on the middle shelf of the oven for 35 minutes, then remove the foil and cook for a further 15 minutes, or until the skins have become wrinkly and the beetroot feels tender when it’s pierced with a skewer.
Let the beetroot cool a little, then remove the skins.
Wash the parsley and then shake the water from it, toss with the warm, peeled beetroot on a plate with a squeeze of the lemon juice.
Scatter the nuts over the salad, then drizzle with the remaining balsamic along with the nut oil. Season with salt, pepper and the horseradish, if using, and serve. If you can find some pretty, edible flowers to sprinkle on top, all the better.