AT A GLANCE
If you can't find golden beetroot, which add a splash of colour to this dish, use regular baby beetroot.
|01||Preheat oven to 180C. Wrap each beetroot in foil and roast until tender (1-1½ hours). Cool slightly, peel, halve larger beetroot lengthways, transfer to a large bowl and set aside.|
|02||Place hazelnuts on a baking tray and roast until golden (5-10 minutes). Cool, then rub with a tea towel to remove skins, coarsely chop and set aside.|
|03||For apple cider vinaigrette, whisk ingredients to combine, season to taste and set aside.|
|04||Heat butter in a frying pan over high heat, add pancetta and cook until golden (3-5 minutes). Remove with a slotted spoon, add to beetroot with radicchio and frisée lettuce, scatter with roast hazelnuts and drizzle with apple cider vinaigrette. Toss to combine and serve with Roquefort Papillon to taste.|
Note Roquefort Papillon is an unpasteurised blue cheese from France. You can substitute another sharp-flavoured blue cheese.