• 4 raw beetroot, scrubbed clean
• 1 apple (e.g. Jonagold)
• A little lemon juice
• 100g blackberries, washed
• About 50g aged cheese (e.g. mature cheddar or pecorino)
• A small handful of hazelnuts
• 1–2 tbsp olive oil, plus extra for roasting the beetroot
• 1 tbsp apple cider vinegar
• 1 tbsp runny honey
• Salt
• Pepper

Preheat the oven to 180°C.

Cut the beetroot in half. Drizzle some olive oil into a baking dish and place the beetroot halves cut side down. Roast in the oven for about 30 minutes, or until tender.

Meanwhile, toast the hazelnuts in a dry frying pan over a low heat. Allow to cool slightly, then rub off the skins. Roughly chop some of the nuts and leave the rest whole.
Once the beetroots are soft, remove them from the oven, allow to cool slightly, peel off the skins, and cut into wedges about 1cm thick.

Peel the apple, quarter it, remove the core, and slice into wedges. Sprinkle the slices with a little lemon juice to prevent browning.

In a serving dish, layer some of the beetroot wedges, followed by some blackberries and apple slices, then repeat until everything is used up. Don’t overmix, or the beetroot will turn everything red. Save a few blackberries for the top.

Whisk together the olive oil and apple cider vinegar and season with salt and pepper. Drizzle over the salad.

Scatter over the chopped and whole hazelnuts.

Crumble the aged cheese on top, add the reserved blackberries, and finish with a drizzle of honey.