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Baked beetroot slices with hazelnut and allspice brittle
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 569
  • Fat about 33g
  • Carbohydrates about 53g
  • Protein about 8g
This is needed
This is needed for 2 people
  • 0.5 sea salt
  • 30 hazelnuts
  • 1 allspice
  • 5 sugar
  • 2 water
  • lemon juice
  • 0.5 salt
  • 2 gin
  • 3 olive oil
  • 1 balsamic vinegar
  • 1 maple syrup
  • 300 raw beetroots
  • 100 soft goats' cheese
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And that's how it's done
And that's 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.