Goat's cheese and beetroot salad with praline

This salad is packed with crunch and combines a fantastic array of colours, flavours and textures

Ingredients (Serves 4)

For the praline
  • 75g/3oz hazelnuts
  • Light olive oil
  • 60g/21⁄2oz caster sugar
  • 11⁄2 tbsp cold water
  • Pinch of salt

For the salad
  • 1 x 250g log of goat’s cheese, sliced into discs
  • 250g/9oz lightly pickled or mildly malted baby beetroot, halved
  • 150g/5oz ready-prepared fresh wild rocket
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper

Preheat the oven to 200°C, 400°F, Gas 6.

First make the praline. Arrange the hazelnuts on a baking tray and toast in the oven for 6-8 minutes. Tip into a bowl and set aside. Brush the tray with the olive oil and set aside. Melt the sugar with the water in a small frying pan over a low heat. When melted, bring to the boil and simmer for a few minutes until it turns to a golden caramel, swirling in the pan occasionally (don’t stir). Add the hazelnuts and salt then mix well. Pour onto the oiled tray in a small pool and leave to cool. When cold and set, remove from the tray and chop roughly.

Arrange the goat’s cheese, beetroot and rocket in a serving bowl. Drizzle with olive oil then sprinkle over the praline and season with salt and black pepper.

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