For the salad:

• 5-6 medium beetroots

• 75g hazelnuts

• 1 tbsp roasted-hazelnut oil or extra-virgin olive oil

• 6-8 sprigs fresh thyme

Method

1.  In a medium saucepan, bring the vinegar to a low boil over a medium-high heat. Reduce to medium-low and simmer, stirring often, for 20 to 30 minutes until it has reduced by two thirds. Keep an eye on the vinegar to avoid burning it, and reduce the heat if necessary. You should have about 75ml of reduced vinegar left in the pan. Remove from the heat and leave to cool.

2.  Meanwhile, preheat the oven to 200°C/gas mark 6, OR start the BBQ!

3.  Trim the beetroots, wrap each individually in a piece of foil and place them on a baking sheet if you’re using the oven. In the oven: roast for 45 to 90 minutes, depending on the size of the beets, until a fork easily slides into the largest beet. On the BBQ: roast for approximately 20 minutes, checking carefully to make sure you don’t burn them! Leave to cool for about 20 minutes, or until cool enough to handle, or leave them overnight and try to avoid eating them all as a midnight snack!

4.  Reduce the oven temperature to 150°C/gas mark 2. Toast the hazelnuts in the oven for 12 to 15 minutes, or until the skins have darkened and are almost falling off. Place them on a damp tea towel and rub vigorously until most of the skins fall off. Roughly chop the hazelnuts and set aside.

5.  Carefully unwrap the beetroots. Under cold running water, push the skins off with your fingers. Slice the beets into 3mm rounds and arrange among three plates. Sprinkle a handful of toasted hazelnuts on top, add a drizzle of balsamic reduction (about a tablespoon for each plate) and a drizzle of oil. Scatter over the thyme leaves and serve.

6.  To save time, cook the beets the day before and refrigerate until needed. The balsamic reduction can be refrigerated in an airtight container for up to a month. Allow it to come to room temperature before using.