Roast Baby Beets with Hazelnuts
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Step 1: Place the beets in a large pan of cold water on the stove over a high heat. Slowly bring the water to the boil.
Step 2: Cook for forty minutes or until the beets are soft.
Step 3: Remove the beets from the water and remove the skins wearing gloves so as not to stain your fingers.
Step 4: Preheat a fan forced oven to 180C
Step 5: Put hazelnuts on a baking tray and bake for five minutes. Remove from oven and place in tea towel and rub to remove skins and coarsely chop.
Step 6: Place the ingredients for the vinaigrette into a small mixing bowl and lightly whisk together.
Step 7: To serve, place the warm beets onto a serving plate, pour over the dressing and sprinkle over the roasted hazelnuts
1 bunch red baby beets scrubbed and stems trimmed
36g 1/4 cup hazelnut roasted and skinned
20ml 1 tbspn hazelnut oil
20ml 1 tbspn Seville Vino Cotto