Roasted Beetroots, Goats Cheese + Hazelnut Crumb

Cooking from the garden.
When you’ve got a small vegetable garden, you cook differently.

When you’ve grown something yourself, you want to celebrate it. So you find recipes that are simple, not just because you’re a lazy cook and would rather be watching Gardener’s World, but because you want your hard work to be the hero.

In the summer, I like large sharing plates of food eaten outside, so people can serve themselves or I served this as a starter for 4.

INGREDIENTS

Beets
Crumbly goats cheese
Hazlenuts
Slice of sourdough made into breadrumbs
Parsley • Mint • Za’atar
Olive Oil • Lemon •  Salt n Pepper

METHOD

Trim beets and give them a little scrub. Place in a foil parcel with a little water in a baking tray and put them in the oven. Keep an eye on them, small golf ball size ones will take about 20 mins, large tennis ball size ones will take about 45 mins. Don’t let them go too soft.

Pulse most of the hazlenuts, breadcrumbs and salt. Put these in the oven as well for a few minutes until they slightly change colour.

Once cool, rub the skins off the beets and cut into rough wedges and season with a little oil, squeeze of lemon and salt n pepper.

Serve with crumbled goats cheese, hazlenut crumb, fresh herbs and za’atar.