Baby beetroot, broad beans, tarragon, goats’ curd and hazelnuts

This is a pretty and delicious salad to serve at home, at the beach or at a picnic. It can also be served topped with grilled (broiled) fish, roast lamb or cold roast chicken. If you can, source more than one colour of beetroot (beet): the final effect will be worth it. As you’ll be boiling them, cook them in separate pans so the colours don’t run. This amount of tarragon may seem excessive but young tarragon has such a refreshing anise flavour, you really can’t use too much!