In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[Q]: Preheat oven to 180 degrees Celsius., Place washed beetroot on a tray (skin still on) and drizzle with a little olive oil. Place in oven and cook for 40-50 minutes until tender. Remove from oven, cool and remove skins. Cut into cubes and set aside., In a small saucepan place walnuts and dry fry over medium heat until fragrant and brown. Remove walnuts from the pan, roughly chop them and set aside., For the dressing: Add zest, juice, thyme, mustard and vinegar into a bowl. Add olive oil in a thin stream and whisk until emulsified., Combine baby spinach and rocket in large bowl. Then place mounds of it on serving plates. Gently scatter the beetroot, walnuts, goat's cheese and caperberries over the spinach and rocket. Drizzle with vinaigrette.
[A]: SALAD, Medium Beetroot, Olive Oil, , Spinach, Rocket, Caperberries, VINAIGRETTE, Orange Zest, Orange, Fresh Thyme, Dijon Mustard, Apple Cider Vinegar, Olive Oil

[Q]: Mix a solution of one part glycerine and two parts water. (Most small projects will require 8 ounces of glycerine.) Loosely layer individual leaves into a glass or plastic container., Pour glycerine solution over the leaves, making sure all surfaces are covered., Secure container with a lid or plastic wrap., Store containers of leaves out of direct sunlight., Every few days tilt container to gently mix solution and assure all leaves are covered.
[A]: glycerine, sugar, water remaining

[Q]: Preheat oven to 450 degrees F., Remove white papery skins from garlic heads (do not peel or separate cloves)., Place the heads on a sheet pan, covered with foil and drizzle with olive oil., Bake for 40 to 50 minutes; cool 10 minutes., Separate cloves; squeeze to extract garlic pulp (you should have about 1/4 cup)., Discard skins., Preheat oven to 375 degrees F., Heat oil in a large nonstick skillet over medium-high heat., Add shallots; saute 3 minutes or until softened., Add mushrooms; saute 5 minutes., Stir in vinegar; cook 1 minute or until liquid almost evaporates., Remove from heat., Place cream, garlic pulp, flour, thyme, salt, and pepper in a food processor; process until smooth., Arrange one-third of potatoes in a 13 x 9-inch baking dish coated with cooking spray., Spread half of the shallot/mushroom mixture over potatoes., Repeat procedure with remaining potato slices and shallot mixture, ending with potato slices., Pour cream mixture evenly over potatoes., Cover the baking dish and bake for 30 minutes., Remove foil; bake, uncovered, 30 minutes., Sprinkle with cheese; bake 15 minutes or until cheese is golden., Test for doneness by sticking a fork into the casserole., It should sink through easily., Let stand 10 minutes before serving.
[A]:
garlic, olive oil, shallots, mushrooms, balsamic vinegar, light cream, flour, thyme, salt, ground black pepper, potatoes, cooking spray, parmesan cheese