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:

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


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