Baked beetroot slices with hazelnut and allspice brittle


Total time: 50m
Preparation Time: 30m

Servings
For 2 people


Nutritional Information

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


Ingredients

  • 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

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Instructions

  • 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.

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Products used in this recipe

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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.


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