Baked beetroot slices with hazelnut and allspice brittle
Ingredients
for 2 person
| 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 |
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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