Slow Roasted Beets with Goats Cheese and Hazelnuts (serves 2)


  • 4-5 beet roots peeled and diced large
  • ½ cup of goats cheese rolled into a high patty
  • olive oil
  • lettuce hearts
  • 1 teaspoon garlic
  • 5-6 toasted hazelnuts
  • salt and pepper

For the dressing:

  • extra virgin olive oil
  • white wine vinegar
  • pinch of sugar
  • salt & pepper


  1. Rub the beets with garlic olive oil and season and cover with foil paper
  2. Place in the oven at 220 for 25 minutes
  3. Remove and set to cool
  4. Take a non-stick pan and drizzle with olive oil
  5. Place the goats cheese and cook until brown on both sides
  6. Mix the dressing with the beets
  7. Place the cheese on top of the beets and decorate with lettuce heart
  8. Drizzle some more of the dressing along with the nuts around the plate


Serve warm or cold. You can replace the lettuce hearts with rocket or arugula leaves.