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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
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How it's done
Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, place on a sheet of baking paper, leave to cool.
Arrange the beetroot slices on plates, drizzle oil and vinegar over the top, season. Roughly chop the nuts and scatter them over the beetroot with the pomegranate seeds and soft goat’s cheese.
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