Beetroot, California raisin, hazelnut and Feta salad
950g raw mixed-coloured beetroots, with leaves if possible
10 sprigs of fresh thyme
2 tbsp extra virgin olive oil
80g California raisins
30g toasted hazelnuts, roughly chopped
10g rocket leaves
For the dressing
3 tbsp extra virgin olive oil
Juice of ½ lemon
¼ tsp sea salt
¼ tsp coarsely ground black pepper
Preheat the oven to 180c/160c.
Place the whole beetroots and thyme in a roasting tin, reserve a few raw beetroots along with any leaves to be added later. Drizzle over the oil, season with a little salt and pepper and roast for 50 minutes to 1 hour until cooked through.
Remove the beetroots from the oven when cool enough to handle rub off the skin and cut into wedges.
Arrange the beets on a serving platter, scatter over the California raisins, toasted hazelnuts, crumble over the feta and garnish with thin slices of raw beetroot, rocket leaves and reserved beetroot leaves. Just before serving mix the dressing together and drizzle over the salad, seasoning with a little salt and pepper.