Baked beetroot slices with hazelnut and allspice brittle

Baked beetroot slices with hazelnut and allspice brittle

Total: 50 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / people: 569 kcal
, Fat: 33 g
, Carbohydrate: 53 g
, Protein: 8 g


2 people


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:

Betty Bossi Koch-Center


30 g hazelnuts
½ tsp Fine Food Murray River Salt Flakes
1 tsp Fine Food Jamaica Piment
5 tbsp sugar
2 tbsp water
a little lemon juice


3 tbsp Fine Food Olio oliva extra vergine
2 tbsp gin
1 tbsp maple syrup
1 tbsp balsamic vinegar
½ tsp salt
300 g raw beetroots
100 g soft goats' cheese
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How it's done

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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.


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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