Beetroot Salad with a Blackcurrant & Thyme Reduction
A great summer starter!
  1. 5-6 medium beetroots
  2. 75g hazelnuts
  3. 1tbsp extra-virgin olive oil
  4. 100ml The Little Herb Farm Blackcurrant & Thyme Vinegar
  1. In a saucepan, bring the vinegar to a low boil.
  2. Reduce the heat and simmer, stirring often, until it has reduced by two thirds.
  3. Remove from the heat and leave to cool.
  4. Meanwhile, preheat the oven to 200°C/gas mark 6.
  5. Trim the beetroots, wrap each individually in a piece of foil and place them on a baking tray. Roast for 45 to 90 minutes, depending on the size of the beets, until a knife easily slides into the largest one. Leave until cool enough to handle.
  6. Reduce the oven temperature to 150°C/gas mark 2.
  7. Toast the hazelnuts in the oven for 12 to 15 minutes, or until the skins have darkened and are almost falling off. Place them on a damp tea towel and rub vigorously until most of the skins fall off. Roughly chop the hazelnuts and set aside.
  8. Carefully unwrap the beetroots. Under cold running water, push the skins off with your fingers.
  9. Slice the beets into rounds and arrange among three or four plates. Sprinkle a handful of toasted hazelnuts on top, add a drizzle of the reduced vinegar (about a tablespoon for each plate) and a drizzle of oil and serve.
  1. Allow it to come to room temperature before using. Any leftover vinegar reduction can be refrigerated in an airtight container for up to a month.
The Little Herb Farm