Beetroot salad with Roquefort and hazelnuts
A very quick salad that lets you ring the changes if you’ve found cooked beetroot at the market!! As beetroot is a slow sugar, you can eat it at lunchtime with no risk of an afternoon slump at 4 p.m. Mind you, that shouldn’t stop you having *le goûter* (the afternoon snack), because it’s good for you (honestly) and it does you good to dive back into childhood treats every afternoon at four. 
Preparation
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Step 1
Slice the beetroot thinly and arrange it on plates.
Scatter over diced Roquefort and the hazelnuts (toast these in a dry pan for a few minutes, stirring regularly, and remove their skins so they taste nicer).
Make the vinaigrette, if you can with walnut oil, which brings out the beetroot beautifully, and a good white balsamic vinegar that pairs wonderfully with that oil.
Pour it over the salad…
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