Beetroot & goat’s cheese salad

1 Combine the marinade ingredients in a bowl and add 100ml water. Add the beetroot and set to one side for 3 hours or allow to marinate overnight. Drain the beetroot, reserving 5 tbsp of the marinade and set to one side. Whisk the olive oil into the reserved marinade to make a dressing and check the seasoning.

2 Place the hazelnuts in a small frying pan with the honey and a good pinch of salt and cook over medium heat for 2-3 minutes until golden and sticky. Tip on to non-stick baking parchment and allow to cool before roughly chopping.

3 To assemble the salad, divide the salad leaves between six plates, top each with slices of beetroot and goat’s cheese, drizzle with the dressing and scatter with the sticky hazelnuts.