Beetroot, goats’ cheese, hazelnut & mint spaghetti   Print Author: Jane Lovett Serves: 4 Ingredients 30g whole shelled hazelnuts, blanched sea salt and freshly ground black pepper 350g dried spaghetti 115g beetroot (not in vinegar), peeled and cut into chunks 125g soft goats’ cheese 10 mint leaves, plus a few extra to garnish 120g soft goats’ cheese log, rind discarded from each end and cut into ½cm slices good glug of olive oil plus extra to serve Method Put a … Continue reading Beetroot, goats’ cheese, hazelnut & mint spaghetti