Here is a very easy ruby red beetroot salad which is dressed with a mixture of hazelnut oil and a sweet balsamic drizzle.
4 large beetroots
a few sprigs of mint
3 tablespoons of hazelnut oil (I used Uncle Joe's Cold Pressed Hazelnut Oil)
1 tablespoon of balsamic drizzle (I used Telegraph Hill Balsamic Drizzle)
Salt and freshly ground black pepper to taste
Preheat the oven to 200 degrees C
Trim the beetroot and rub with cooking oil
Wrap in tinfoil
Roast until they are tender and can be pierced with a fork . This may take longer than you might think. Mine took over an hour.
Allow time to cool and then slip off the skins.
Chop the beetroot into large chunks
Dress with the hazelnut oil and balsamic drizzle and season to taste.
Stir the mint through the beetroot salad.
If you have made this well beforehand you may like to drizzle this salad with a little more hazelnut oil just before serving.