KEY POINTS:
Delicious roasted beetroot is superb in a salad with hazelnuts and pecorino.
Serves 4
16 baby beetroot
2 Tbs sherry vinegar, plus extra for the dressing [available from Sabato]
2 Tbs olive oil, plus extra for the dressing
4 handfuls baby spinach leaves
Pecorino cheese
4 Tbs hazelnuts, toasted with skins removed
2 tsp Dijon mustard
Sea salt and freshly ground black pepper
1. Preheat oven to 200 C. Halve the beetroot. Heat the olive oil in a pan and add the beetroot, cut side down and leave for 5 minutes or until nicely browned, then transfer to an oven dish. Deglaze the pan with the vinegar and pour over the beetroot then bake for approximately 20 minutes, depending on the size.
2. Plate the spinach, top with shaved pecorino, hazelnuts and beetroot. Whisk 3 Tbs olive oil with 1 Tbs sherry vinegar and the mustard, add any juices from the pan. Season and drizzle over the salad.