2019-05-01+The+Australian+Womens+Weekly

MATT’S

TIP

t oilis a little

sive or hard

e extra virgin

l instead.

1 tablespoonwhitewinevinegar

1 teaspoonhoney

1 teaspoonDijonmustard

¼cup(60ml)hazelnutoil

½cup(70g)roastedhazelnuts,

choppedcoarsely

18 (500g)babybeetroots,washed

andtrimmed

30gsaladleaves

50gmizunalettuce

100ggoats’cheeselog,cutinto

1cmslices

1 Topreparethehazelnut

dressing,whiskthewhitewine

vinegar,honeyandmustard

together.Continuetowhiskwhile

slowlydrizzlingin thehazelnutoil

untilcombined.Stirin thechopped

hazelnutsandseasonwithsalt

andpeppertotaste.

2 Placethebabybeetrootsinto

a saucepanandcoverwithcold

water.Adda splashofwhite

winevinegaranda teaspoonof

salt. Bring the water to the

boil and then simmer for

approximately 20 minutes until

they are tender. Drain and leave

to cool. Once cool, peel off the

skins. Cut into quarters

3 To serve, assemble the salad

leaves and lettuce on a plate.

Arrange the beetroots and goats

cheese on top. Spoon over the

hazelnut dressing and serve.

Not suitable to freeze.

MATT MORAN

Salad of beetroot, goats’ curd, lettuce and hazelnut dressing

SERVES 6 AS AN ENTRÉE COOK AND PREP TIME 30 MINUTES (+ COOLING TIME)

168 The Australian Women’s Weekly | MAY 2019

If hazelnut

tooexpen

tofind,use

olive oi