Beetroot, Hazelnut & Mrs Bell's Salad Cheese Salad

Instructions

• Preheat the oven 190c
• Wrap each beetroot in foil and place in a baking dish.
• 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
• Scatter the hazelnuts on a non-stick tray and roast for 10mins, until golden
• 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
• Remove the beetroot from the oven, allow to cool a little then rub off the skins they should come away easily
• Slice and then cube the beetroot
• Whisk the orange juice, mustard, honey and olive oil together to make the dressing
• Toss the salad leaves in just enough dressing to coat. Season with salt & pepper.
• Split the leaves into four portions, arranging the dressed salad on each serving plate and scatter over the beetroot
• Crumble the Mrs Bell's Salad Cheese and add to each plate along with the chopped, roasted hazelnuts
• Serve immediately