Beetroot, Hazelnut and Yorkshire Fettle Salad

StarterServes 4

  With the light nights and warmer weather it’s time to put away the stock pot and turn our attentions to a lighter supper for the spring months ahead.  This simple salad from the team at Shepherds Purse Cheeses in Thirsk, team’s seasonal fresh beetroot with their famous Yorkshire Fettle cheese to add a touch of decadence to a simple yet delicious meal.  



100g Yorkshire Fettle Cheese

4 Beetroot, trimmed & scrubbed clean

75g Hazelnuts, in their skins

Juice of ½ an orange

1 tsp Dijon mustard

1 good tsp clear honey

3 tbsp extra virgin olive oil

Salad leaves or watercress, washed.


  1. Preheat the oven 190c
  2. Wrap each beetroot in foil and place in a baking dish and roast in the oven until tender. Depending on the size of the beetroot, this should take approx 40mins.
  3. Scatter the hazelnuts on a non-stick tray and roast 10mins until golden
  4. Remove hazelnuts from the oven and leave to cool slightly, then rub off the skins while still a little warm (wrapping them in a clean tea cloth is a good way to get the skins off.) then roughly chop into halves and quarters.
  5. Remove the beetroot from the oven, allow to cool a little before rubbing the skins off which should come away easily. Slice the beetroot into cubes.
  6. Whisk the orange juice, mustard, honey and olive oil together to make the dressing and season with salt & pepper.
  7. Toss the salad leaves in just enough dressing to coat and split into four portions
  8. Arrange the dressed salad on each serving plate and scatter over the beetroot before crumbling the Yorkshire Fettle cheese and chopped roasted hazelnuts over the top.