Thank you to Watts Farm for the following content
Recipe: Watts Farms Roasted Beetroot, Goat’s Cheese & Cobnut Salad
This roasted beetroot salad can also be adapted as we move through the season and you can substitute squash for beetroot.
2 dozen cobnuts (https://shop.wattsfarms.co.uk/products/fresh-kentish-cobnuts-500g?_pos=1&_sid=d3ad35dfa&_ss=r)
200g goat’s cheese
Salt and pepper
1 tsp honey
1 tbsp red wine vinegar
½ tbsp balsamic vinegar
5 tbsps cobnut oil
– Wrap your fresh beetroot in foil and roast in the oven for two hours on a medium heat. If you are going for squash then cut the squash in to quarters, drizzle with a little oil and roast for 30 minutes (or longer if large) at 180 degrees.
– Mix the honey, red wine vinegar, balsamic and cobnut oil together.
– When the vegetables are roasted, peel them when warm and serve with goats cheese and drizzle with the dressing. Finish with salt and pepper.
– Shell your cobnuts.
– Toss the dressed beetroot with the salad leaves, crumble over the goat’s cheese and top with the chopped cobnuts and chopped chives.
Where to buy Kentish cobnuts: www.shop.wattsfarms.co.ukCobnut trees: https://www.walnuttrees.co.uk/shop/kentish-cobnut-trees/pot-grown-kentish-cobnut-trees