The citrussy salad: Salad of winter leaf, beetroot, ricotta and hazelnuts with a marmalade dressing

Serves 4

For the dressing

• 500g golf ball-size raw beetroots
• 1 star anise
• 1 bay leaf
• 60g hazelnuts
• 1 shallot
• 200g ricotta
• 150g mixed salad leaves

• 1 tbsp marmalade
• 1 tsp dijon mustard
• 1 tbsp cider vinegar
• 3 tbsp olive oil

Step 1
Pop the beetroots in a pan of salted water with the star anise and bay leaf.

Step 2
Bring to a simmer and cook for about 40 minutes until tender.

Step 3
Drain and cool.

Step 4
Remove the skins and cut into generous wedges.

Step 5
Chop the toasted hazelnuts into chunky pieces and mix with a small amount of oil and season with a good pinch of salt.

Step 6
Peel the shallot.

Step 7
Slice it finely into rings.

Step 8
Crumble the ricotta coarsely.

Step 9
To make the dressing, put the marmalade, mustard and vinegar in a jam jar and shake it.

Step 10
Add the oil and a pinch of salt; shake again until mixed.

Step 11
Put the salad leaves and beetroot in a bowl, add the dressing and mix.

Step 12
Remove to a large serving plate and strew with ricotta, shallots and hazelnuts.