Ingredients
Dressing
Method
1.Preheat oven to 175°C.
2.Wash the beetroot, leaving any stalks and leaves intact. Slice in half, from tip to root, then into segments about the size of a quartered hard-boiled egg. Toss in olive oil and salt, then lay on a tray. Bake for 45 minutes or until cooked through. Add the bacon pieces in the last 15 minutes of cooking.
3.On a separate tray, roast the hazelnuts for 15-20 minutes, then rub together to remove skins. Chop roughly.
4.In a bowl, toss the beetroot, bacon pieces, spinach, hazelnuts and blue cheese together. Drizzle over the dressing and serve immediately.
Dressing
5.For the dressing, put vinegar, olive oil, salt and pepper in a jar. Seal and shake vigorously.
Note
- Roast beetroot long and slow to get them tasting intensely sweet and moreish. – Beetroot leaves are a great source of vitamin A and D and can be used as you would salad greens. The baby leaves are less bitter than the more mature leaves. – Serves 2 as a main, 4 as an side salad.
