Beetroot and Goat's Cheese Side Salad
with Hazelnuts and an Orange Balsamic Dressing
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
(Contains Nuts May contain Nuts)
Not included in your delivery
Olive Oil for the Dressing
a) Roughly crush the hazelnuts in the unopened sachet using a rolling pin.
b) Zest the orange (see ingredinets for amount), then juice into a small bowl. TIP: Keep the other half of the orange for another recipe.
a) Into the small bowl, add the orange zest, balsamic vinegar and the olive oil for the dressing and the honey (see pantry for both amounts). Season with salt and pepper, then mix to combine.
b) To a large bowl, combine the rocket and one third of the orange balsamic dressing. Toss to coat.
a) Slice the beetroot as thin as possible into rounds. Place in a medium bowl with half the remaining dressing, then toss to coat. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
b) Lay the dressed beetroot onto your serving plate, creating one even layer. Place the dressed rocket into the centre of the plate.
c) Crumble over the goat's cheese and chopped hazelnuts. Finish with a drizzle of the remaining dressing.