Baked beetroot slices with hazelnut and allspice brittle

Total time: 50m
Preparation Time: 30m

For 2 people

Nutritional Information

Contains 569 Kcal, 8g Protein, 53g Carbohydrates, 33g Fat


  • Brittle
  • 30 g hazelnuts
  • 0.5 tsp sea salt
  • 1 tsp allspice
  • 5 tbsp sugar
  • 2 tbsp water
  • a little lemon juice
  • Beetroot
  • 2 tbsp gin
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 3 tbsp olive oil
  • 0.5 tsp salt
  • 300 g raw beetroot
  • 100 g soft goats' cheese

View these products


  • Brittle

    Roughly chop the hazelnuts, mix with salt and allspice.
  • Bring the sugar, water and lemon juice to the boil in a wide-bottomed pan, without stirring, and reduce to a golden brown caramel.
  • Remove the pan from the hob, add the nuts, stir well and tip immediately onto a baking tray lined with baking paper.
  • Leave the caramel & nut mixture to cool, break into large slivers.
  • Beetroot

    Combine the oil, gin, syrup, balsamic and salt.
  • Peel the beetroot, cut into slices approx. 5 mm thick. Dip the beetroot slices in the marinade and place on a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Arrange the beetroot on two plates and top with the goat's cheese and remaining marinade. Arrange the hazelnut & allspice brittle on top, serve immediately.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home