Beetroot with Feta and Hazelnut

Preparation

Chop the flat-leaf parsley. Cut the ready-cooked beetroot into wedges. Crumble the feta cheese.

Method

1. 1 Heat the grill to high.
2. 2 Spread out the hazelnuts on a baking tray and grill for 2-3 minutes until toasted, shaking the tray occasionally.
3. 3 Leave to cool, rub to remove the skins, then chop.
4. 4 Whisk together the olive oil, balsamic vinegar and mustard, season to taste with salt, pepper and a little honey, then stir through the parsley.
5. 5 Put the beetroot into a bowl, pour over the dressing and toss.
6. 6 Transfer to a serving dish, then sprinkle with the hazelnuts and feta cheese.