Baked Beetroot Slices with Hazelnut and Allspice Croquant

Preparation/cooking time: ca. 30m + Roast in the oven: ca. 20m

For 2 people

Nutritional Information

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


  • 0.5 tsp. salt
  • 30 g hazelnuts, coarsely chopped
  • 1 tsp. allspice
  • 2 tbsp. water
  • 5 tbsp. sugar
  • a little lemon juice
  • 2 tbsp. gin
  • 3 tbsp. olive oil
  • 1 tbsp. maple syrup
  • 1 tbsp. balsamic vinegar
  • 300 g raw beets, peeled, cut into 5-mm-thick slices
  • 100 g goats’ cheese

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  • Combine the hazelnuts with the 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 to cool and break into large fragments.
  • Combine the oil with the remaining ingredients and a little salt. Dip the beetroot slices in the marinade and place on an oven 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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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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