Roast Beetroot, Hazelnut & Goats Cheese Salad

Serves 4

A great salad that can be enjoyed year-round, hot or cold.

4 medium-sized beetroot

1½ red onions cut into wedges

1 tbsp olive oil

100 g fresh goats cheese

4 tbsp Cannonhill Gourmet Aioli

Italian parsley & watercress

1½ cups cooked Puy lentils

½ red onion sliced thinly

salt and pepper to taste

80 g hazelnuts toasted and chopped

METHOD

Preheat oven to 180°C. Drizzle whole beetroot and wedged red onions with olive oil and salt, and bake for 30 minutes or until tender. Remove from oven and allow to cool slightly. Peel away the outside of the beetroot then cut into wedges. Whip 80 g of goats cheese with the aioli. Toss ‘whip’ through parsley, watercress, lentils and thinly sliced onion, season.

Place beetroot and wedge onion on plate and top with salad. Sprinkle hazelnuts and crumble remaining goats cheese over the top. Serve. Adding free range pork or venison is a wonderful addition to this salad.