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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
Brittle
  • 30 g hazelnuts
  • 0.5 tsp sea salt
  • 1 tsp allspice
  • 5 tbsp sugar
  • a little lemon juice
  • 2 tbsp water
Beetroot
  • 2 tbsp gin
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 3 tbsp olive oil
  • 0.5 tsp salt
  • 300 g raw beetroots
  • 100 g soft goats' cheese
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And that's how it's done
And that's 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.