Name: Roasted beetroot with pancetta, hazelnuts and Roquefort
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4
Ingredients: 8 each baby and baby golden beetroot, tops trimmed; 80 gm hazelnuts; 20 gm butter; 100 gm pancetta, cut into lardons; 1 radicchio, leaves torn; 1 frisée lettuce, leaves torn; 100 gm Roquefort Papillon (see note); Apple cider vinaigrette; 2 tbsp apple cider vinegar; 2 tbsp each hazelnut and olive oil

Roasted beetroot with pancetta, hazelnuts and Roquefort

Australian Gourmet Traveller side dish recipe for roasted beetroot with pancetta, hazelnuts and Roquefort.

Serves 4

Prep

30M

Cook

1H 40M

Total

2H 10M

Skip to Recipe

If you can’t find golden beetroot, which add a splash of colour to this dish, use regular baby beetroot.

Ingredients

8 each baby and baby golden beetroot, tops trimmed

80 gm hazelnuts

20 gm butter

100 gm pancetta, cut into lardons

1 radicchio, leaves torn

1 frisée lettuce, leaves torn

100 gm Roquefort Papillon (see note)

Apple cider vinaigrette

2 tbsp apple cider vinegar

2 tbsp each hazelnut and olive oil

Method

Main

1.Preheat oven to 180C. Wrap each beetroot in foil and roast until tender (1-1½ hours). Cool slightly, peel, halve larger beetroot lengthways, transfer to a large bowl and set aside.

2.Place hazelnuts on a baking tray and roast until golden (5-10 minutes). Cool, then rub with a tea towel to remove skins, coarsely chop and set aside.

3.For apple cider vinaigrette, whisk ingredients to combine, season to taste and set aside.

4.Heat butter in a frying pan over high heat, add pancetta and cook until golden (3-5 minutes). Remove with a slotted spoon, add to beetroot with radicchio and frisée lettuce, scatter with roast hazelnuts and drizzle with apple cider vinaigrette. Toss to combine and serve with Roquefort Papillon to taste.