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Betty Bossi Koch-Center
How it's done
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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