Winter Beetroot Salad

Serves 4
  • 800g mixed beetroot (red and yellow)
  • A handful of hazelnuts
  • 4 tbsp extra-virgin olive oil, plus extra for roasting
  • 800g mixed bitter Italian salad leaves (such as radicchio, endive, trevisano, castelfranco or tardivo), washed and pulled apart
  • 2 tbsp red wine vinegar
  • 8 pitted dates, chopped
  • 150g Pecorino cheese
  • Sea salt, to taste