Dandelion and beetroot salad with sheep's cheese and hazelnuts

Salads

Dandelion and beetroot salad with sheep's cheese and hazelnuts

Name: Dandelion and beetroot salad with sheep's cheese and hazelnuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4

Serves 4 40 min

The earthy beetroot, sharp and salty cheese, and buttery hazelnuts are brought together by the robust bitter taste of the dandelion leaves. If you find them too bitter you can consider mixing them with a milder leaf. If you make it while the beets are still warm the leaves will wilt a little when mixed, this can serve to smooth their more acerbic edge.

Ingredients

8 beetroots, roasted or boiled
2 tbsp red wine vinegar
2 tsp Dijon mustard
olive oil
60g hazelnuts, toasted and skinned
150g dandelion leaves
150g sharp, salty sheep's cheese
salt and pepper

Method

Prep time: 10 min

Cooking time: 30 min

Step 1
Remove the skin from the beetroots and cut them into stout wedges.
Step 2
Mix the vinegar and mustard together and add 5-6 tablespoons of oil, bit by bit until emulsified into a dressing. Season well with salt and pepper.
Step 3
Coarsely chop the hazelnuts.
Step 4
Toss the beetroots and dandelion leaves with the dressing. Crumble over the cheese and scatter over the nuts.