Roast Baby Beets with Hazelnuts

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Place the beets in a large pan of cold water on the stove over a high heat. Slowly bring the water to the boil.

Cook for forty minutes or until the beets are soft.

Remove the beets from the water and remove the skins wearing gloves so as not to stain your fingers.

Preheat a fan forced oven to 180C

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.

Place the ingredients for the vinaigrette into a small mixing bowl and lightly whisk together.

To serve, place the warm beets onto a serving plate, pour over the dressing and sprinkle over the roasted hazelnuts

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