Serves 4

3 beetroot, peeled and very thinly sliced (use a mandolin)
olive oil
handful lemon thyme, leaves only
salt and pepper

Line 20x20cm tin with baking paper and oil generously.

Place the beetroot slices in at least 4 even layers. On each layer, sprinkle over some olive oil, lemon thyme leaves, salt and pepper. Cover the top layer with paper pressed against the beetroot slices.

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Cook at 160C for about an hour or until the beetroot is easily pierced with a sharp knife.

Place a weight (such as cans) evenly on top and cool in the fridge overnight.

For salad
100g each snow peas, sugar snaps, fresh pea pods
handful watercress leaves
1 spring onion, thinly sliced on diagonal
10 fresh mint leaves, shredded
100g hazelnut, roasted and peeled

For dressing
zest and juice of 1 lemon
1 clove garlic, grated on microplane
1 tsp grainy mustard
2 tbsp Champagne or white wine vinegar
¼ cup hazelnut oil
salt and pepper to taste, dash of sugar if necessary

Trim and very briefly blanch all peas. Slice the snow peas and sugar snap beans in julienne strips. Combine all salad ingredients.

Mix all dressing ingredients together and pour over salad just before serving.

For creamed goat cheese
200g soft goat cheese
3 tbsp mayonnaise
½ tsp horseradish

To assemble, whip creamed goat cheese ingredients and place in piping bag. Turn out the pavé and cut into 10x5cm rectangles. Place salad on dish and pipe creamed goat cheese on top.

This recipe first appeared in the February 2026 issue of SALIFE magazine.