1 head broccoli 2 beets 1 orange 1/4 cup hazelnuts 75 g goat cheese 2 tbsp. olive oil 1 tbsp. balsamic vinegar 7 basil leaves
- Boil beets for 20 minutes; run under cold water, peel and cube.
- Steam broccoli and refresh under cold water.
- Zest the orange, then segment.
- Over medium heat, toast hazelnuts in a frying pan.
- Place all the veggies in a bowl, add in dressing and garnish with nuts, basil and cheese.
- Whisk together oil, balsamic vinegar and orange zest.