Chicken and beetroot salad with blue cheese & hazelnuts

1. Preheat oven to moderate, 180°C.
   
2. Trim beetroot leaves, leaving 5cm of stems attached. Scrub beetroot carefully and wrap individually in foil. Place on an oven tray. Bake for 40-50 minutes or until tender when pierced with a skewer.
   
3. When cool enough to handle, cut off stems and peel off skin (wearing disposable gloves to prevent hands from staining).
   
4. Cut beetroot into chunks. Place beetroot in a bowl with chicken, rocket, onion, mint, parsley, oil and vinegar. Season to taste. Toss well. Serve topped with cheese and hazelnuts.

• Other ways to use fresh beetroot: Grate raw beetroot and toss with other grated vegetables in a salad with a vinaigrette dressing. Slice and saute in olive oil with herbs.
  
• Use cooked and mashed in cakes and muffins.

Also in the mag this week:

From the food pages

• Mixed berry trifle
  
• Chorizo & sweet potato tortillas with onion, lime & coriander salad
  
• Reader recipe: Bacon & egg pie by Julie Asher, Parkenham, VIC.