Beetroot rice salad with goat's cheese and a hazelnut dressing

This colourful salad is perfect for an al fresco lunch

Serves 2

Preparation time - 20 mins

Ingredients

• For the salad

  • 30g blanched hazelnuts, roughly chopped

  • 500g raw beetroot, peeled

  • 1 tsp olive oil

  • 80g watercress

  • 40g soft goat's cheese, crumbled

  For the dressing

  • 3 tbsp hazelnut oil

  • 1 tbsp red wine vinegar

  • 1 tsp dijon mustard

Method

Step 1

Preheat oven to 200°C/gas mark 6. Place the hazelnuts in a small tray and roast for 10-12 minutes, tossing them halfway through until golden. Remove from the tray and leave to cool.

Step 2

Cut each beetroot into eight pieces, place them in a food processor and pulse them until roughly the size of rice grains. Place the beetroot in a frying pan over medium heat with the olive oil, and cook for 3-4 minutes, stirring regularly, until slightly softened. Transfer to a plate to cool.

Step 3

Meanwhile, combine the dressing ingredients and season.

Step 4

Once the beetroot has cooled, combine it with the watercress in a large bowl. Add the dressing and season to taste. Divide between 2 plates and top with the crumbled goat's cheese and hazelnuts.

Recipe - courtesy of Sainsburys