November 04, 2025

Beetroot, Goat's Curd, Lettuce, Hazelnut

Recipe by Matt Moran, Restaurateur, Chef & Farmer

ARIA Sydney, Chiswick, Chophouse, Barangaroo House, North Bondi Fish, Riverbar & Kitchen Brisbane

Serves 6

Dressing
20 mL white wine vinegar
1 tsp Dijon mustard
1 tsp honey
60 mL hazelnut oil
60 g hazelnuts, roasted and chopped
Salt and pepper

Salad
18 baby beetroots, washed and trimmed
Splash of white wine vinegar
1 tsp sal
t½ bunch chard
1 tray mâche lettuce
½ punnet mizuna lettuce
1 Buche Blanche Soignon goat’s curd, cut into 1½ cm slices (or your favourite goat’s curd)

Hazelnut dressing 

Whisk the white wine vinegar, Dijon mustard and honey together. Continue to whisk while slowly drizzling in the hazelnut oil until combined. Stir in the chopped hazelnuts and season with salt and pepper to taste. Reserve.

Salad 

Place the baby beetroots into a saucepan and cover with cold water. Add a splash of white wine vinegar and the salt. Bring the water to the boil, then simmer for approximately 20 minutes, until tender. Drain and leave to cool. Once cool, peel away the skins and cut the beetroots into quarters.

To serve 

Assemble the salad leaves on a plate. Arrange the beetroots and goat’s curd on top. Spoon over the hazelnut dressing and serve.