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