Page title and description

Dandelion and beetroot salad with sheep's cheese and hazelnuts
Salads
Dandelion and beetroot salad with sheep's cheese and hazelnuts
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
PT10M
Cooking time:
30 min
PT30M
-
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.