Beats on Toast 🍞#shorts

Ingredients - Sourdough bread - 3 beetroots - 100g goat cheese - Dill - 30g hazelnuts - 1 tbsp red wine vinegar - Olive oil Method 1. Start by roasting the beetroot covered in foil with some olive oil and salt for 45 minutes to an hour, or until fork-tender. 2. Once they have cooled slightly, you can either use a mortar and pestle or a food processor to mash the beetroot with 1/3 of the goat cheese. 3. Season with salt, pepper, olive oil and red wine vinegar. 4. Roast the hazelnuts in a pan. Then, remove the skins by rubbing them in a clean tea towel. 5. Whip the remaining goat cheese with a little bit of olive oil using a fork, or if you’re making a large amount you can use a food processor. 6. To assemble, toast your sourdough, add the beetroot, hazelnuts and fresh dill. Finish with a quenelle of whipped goat cheese and herb oil or olive oil. Enjoy!