for 2 people

Beetroot

250 g	raw beetroots , peeled, cut into approx. 2.5 cm pieces
½ tbsp	olive oil
¼ tsp	salt

Dip

40 g	Fine Food Nocciola Piemonte IGP
½ dl	water
4 tbsp	olive oil
1	organic lemon, use a little grated zest and 1 tsp of juice
1 tsp	Za'atar (spice mix)
¼ tsp	salt

To serve

1 tbsp

Fine Food Nocciola Piemonte IGP, coarsely chopped

How it's done

Beetroot

Mix the beetroot, oil and salt in a bowl, spread onto a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove, allow to cool slightly.

Dip

Place the hazelnuts in a measuring cup along with all the other ingredients up to and including the salt, add the beetroot, puree.

To serve

Serve the dip in a small bowl. Top with the hazelnuts.

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