Beetroot & Hazelnut Fettle Salad

Beetroot & Hazelnut Fettle Salad

  • Instructions
  • Ingredients
  • Roasting the Beetroot and Hazlenuts

    1. Preheat the oven 190o C.
    2. Wrap each beetroot in foil and place in a baking dish.
    3. Pop in the oven and roast until tender (test by inserting a sharp knife) The timing will vary depending on the size of the beetroot; small ones take approx 40mins, larger ones a little longer. 
    4. Scatter the hazelnuts on a non-stick tray.
    5. Roast as they are for 10mins, until golden.
    6. Remove hazelnuts from the oven, leave to cool slightly, then rub off the skins while still a little warm (wrapping them in a clean tea cloth is a good way to get the skins off.) Roughly chop into halves and quarters. 
    7. Remove the beetroot from the oven, allow to cool a little then rub off the skins they should come away easily.
    8. Slice and then cube the beetroot.

    Dressing and Presenting

    1. Whisk the orange juice, mustard, honey and olive oil together to make the dressing.
    2. Season with salt & pepper. Creating the salad
    3. Toss the salad leaves in just enough dressing to coat.
    4. Split ingredients into four portions 
    5. Arrange the dressed salad on each serving plate and scatter over the beetroot
    6. Crumble the Yorkshire Fettle cheese and chopped roasted hazelnuts 
    7. And serve immediately.
  • 100g. Yorkshire Fettle Cheese.

    4 Beetroot, trimmed & scrubbed clean.

    75g. Hazelnuts, in their skins.

    Juice of ½ an orange.

    1 tsp Dijon mustard.

    1 good tsp. clear honey.

    3 tbsp. extra virgin olive oil.

    100g. salad leaves or watercress, washed.