Salad with Creamy Goat Cheese and Roasted Beetroot

• середній буряк↗2

  вимитий

• оливкова олія↗3 tbsp 3 tbsp
• маленька чиабатта¼ ¼

  хліб, тонко нарізаний

• козячий сир Ash Log100g 100g
• крем-фреш (низькожирний)↗50g 50g
• зірвані листочки чебрецю½ tsp ½ tsp
• трюфельна олія↗drizzle drizzle

  (за бажанням)

• червоний цикорій↗1 1
• яблуко Granny Smith↗1 1
• подрібнені підсмажені фундуки↗1 tbsp 1 tbsp
• апельсин↗1 1

  цедра, для подачі

• оливкова олія↗4 tbsp 4 tbsp
• шалот↗1 1

  дрібно нарізаний

• бальзамічний оцет↗2 tbsp 2 tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Toss the beetroot with half the olive oil in a small roasting dish, season, cover with foil and roast for 1 hour – check doneness by inserting a knife; it should slide in easily. Remove from the oven and let cool. Leave the oven on. Meanwhile, whisk together all the dressing ingredients. Place the ciabatta on a tray, drizzle with the remaining olive oil and bake for 8 minutes until crisp, then let cool. When the beetroot has cooled enough to handle, peel, cut into wedges and add to the dressing for light marinating. It can be prepared up to two days ahead.

2. 2

   Break the goat cheese into small pieces in a bowl, mash with a spoon, then add the crème fraîche, torn thyme leaves, truffle oil (optional) and a pinch of freshly ground black pepper, whisk until light and fluffy. Transfer to a pastry bag and chill. It can be prepared up to two days ahead.

3. 3

   Cut the endive in half and remove the core with a sharp knife, then slice the leaves. Add to the bowl with the beetroot. Peel the sides of the apple and slice thinly. To serve, place the goat cheese on each plate, then arrange the beetroot around it. Press the endive against the cheese and drizzle with the dressing, then add the apple. Break the croutons into irregular shapes and press them onto the cheese as well. Finish by sprinkling the toasted hazelnuts and orange zest.