canterbury’s own lifestyle magazine / a great local read

Roast Beetroot, Hazelnut & Goats Cheese Salad
Serves 4

A great salad that can be enjoyed year-round, hot or cold.

  • 4 medium-sized beetroot
  • 1½ red onions cut into wedges
  • 1 tbsp olive oil
  • 100 g fresh goats cheese
  • 4 tbsp Cannonhill Gourmet Aioli
  • Italian parsley & watercress
  • 1½ cups cooked Puy lentils
  • ½ red onion sliced thinly
  • salt and pepper to taste
  • 80 g hazelnuts toasted and chopped


Preheat oven to 180°C. Drizzle whole beetroot and wedged red onions with olive oil and salt, and bake for 30 minutes or until tender. Remove from oven and allow to cool slightly. Peel away the outside of the beetroot then cut into wedges. Whip 80 g of goats cheese with the aioli. Toss ‘whip’ through parsley, watercress, lentils and thinly sliced onion, season. Place beetroot and wedge onion on plate and top with salad. Sprinkle hazelnuts and crumble remaining goats cheese over the top. Serve. Adding free range pork or venison is a wonderful addition to this salad.

Be sure to check out the whole delicious Cannonhill Gourmet range at