Delicious Beetroot & Goats Cheese Salad Recipe

  1. Drizzle the beetroot and red peppers with olive oil then roast them on a baking tray for approximately 40mins.
  2. Toast the whole hazelnuts in a dry pan, before leaving them to cool. Once cool crush them into small pieces.
  3. Blanch green beans in a large stock pot of well salted boiling water until bright green in colour and tender crisp (roughly 2 minutes). Drain and shock in a bowl of ice water to stop them from cooking further.
  4. Roughly chop the beetroots and red peppers and then combine them with the salad, cheese, green beans and croutons.
  5. Top with a sprinkling of toasted hazelnuts and serve!