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July Recipe of the Month

A seasonal recipe from our Head Chef, Joshua Hunter

Salad of baby beetroots, whipped goats curd, apple and hazelnuts

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This is a tasty and light way to enjoy delicious baby beetroots.
The combination with the goat’s curd and apple works really well with the nutty dressing.

Serves four people as a starter or makes a great salad for a barbecue.


1 bunch of each baby red, candy and golden beetroots

100g roasted and chopped hazelnuts

1 shallot, finely diced

1 granny smith apple, finely sliced

200g tub of goat’s curd (you can get this from a specialist deli or cheese mongers)

80ml of double cream

1 slice of rye bread, blitzed into crumbs

50ml of cabernet sauvignon vinegar

100ml good quality extra virgin olive oil

A pinch of caster sugar

A few sprigs of fresh thyme

A few cloves of garlic

Salt and pepper


First cook the beetroots. Remove the green stalks and wash in cold water then dry and place in a bowl. Put a splash of rapeseed oil or olive oil to coat them and season well with salt and pepper. Wrap neatly in a double layer of kitchen foil, adding in the thyme and garlic. Bake in an oven at 170C fan for about 40 mins. Remove and allow to cool slightly for about 15 mins, then open the foil parcel and peel off the skins. It is best to do this whilst the beetroots are warm.

Mix the shallot, olive oil, vinegar and caster sugar. Season to taste with salt and pepper.

Cut the beetroots into wedges and toss through the dressing. They will soak up loads of flavour whilst still warm. Whip the goats curd and cream in a bowl with a whisk and season with a little salt and pepper.

Fry the rye bread crumbs in a little oil until they are crispy.

Bring everything together on a plate and top with the crumb.