Roasted baby beetroots with hazelnuts, blue cheese and mustard

For the roasted beetroot, preheat the oven to 180˚C/gas mark 4. Place the beetroot on a foil-lined tray and season generously with salt

Bake for approximately 1 hour or until a knife runs easily through the middle, but is only just cooked in the centre

Meanwhile, prepare the dressing. Add the Dijon mustard to the mayonnaise and mix thoroughly. Slowly whisk in the hazelnut oil, pouring into the mixture in a thin, steady stream - ensuring the mixture does not split. Add the white wine vinegar and season to taste with salt and pepper

Once cooked, remove the beetroot from the oven and allow to cool slightly. While still warm, peel the beetroot using a small knife to remove the skins, stem and any fibrous root at the end

Cut each beetroot in half from top to bottom, keeping each colour separate, and dress in just enough of the hazelnut mustard dressing to coat. Set side while you arrange the salad

Remove the tough, outside dark green leaves of the frisée. Pick the light green leaves away from the stem and wash thoroughly in cold water. Chop the hazelnuts, then pick the chervil into small 2 and 3 leaf pieces and set aside

To serve, divide each colour of beetroot evenly between the plates. Dot the blue cheese around the beetroot, followed by the frisée and chervil. Sprinkle with chopped hazelnuts and a drizzle of the dressing to finish