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 (
200g goat’s cheese
Salt and pepper
1 tsp honey
1 tbsp red wine vinegar
½ tbsp balsamic vinegar
5 tbsps cobnut oil
Chopped chives

– 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: trees:

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