Preheat your oven to 200C fan/gas mark 7.
Mix the beetroot wedges with 1 tbsp of olive oil and 0.5 tsp of salt; spread them onto a baking tray and roast for 10 minutes, or until slightly sticky. Then, add the hazelnuts to a separate baking tray, and roast alongside the beetroot.
Meanwhile, bring a pan of salted water to the boil and add the green beans. Cook for 1 minute, drain, then toss in with the beetroots. Roast together for 5 minutes, remove, then set aside.
After 10 minutes in the oven, remove the hazelnuts. Once they have cooled a little, rub them until their skin falls off. Chop roughly and set aside.
Peel the cucumber into ribbons and place them in a bowl with lemon juice and a pinch of salt.
To make the dressing, combine the remaining olive oil and balsamic glaze. Season with salt and black pepper. Mix the roasted vegetables with the dressing and season to taste. Arrange on a serving plate with the cucumber, Apetina and hazelnuts. Drizzle over the remaining lemon juice.
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