Baked beetroot slices with hazelnut and allspice brittle

Name: Baked beetroot slices with hazelnut and allspice brittle
Prep time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 5 tbsp sugar; 30 g hazelnuts; 300 g raw beetroots; 1 tbsp maple syrup; ½ tsp sea salt; 1 tsp allspice; ½ tsp salt; a little lemon juice; 1 tbsp balsamic vinegar; 3 tbsp olive oil; 100 g soft goats' cheese; 2 tbsp gin

Ingredients

2 people

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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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Brittle

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

Beetroot

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

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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Baked beetroot slices with hazelnut and allspice brittle

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