- 0.5 tsp. salt
- 2 tbsp. water
- 3 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 5 tbsp. sugar
- 1 tbsp. maple syrup
- 2 tbsp. gin
- 30 g hazelnuts, coarsely chopped
- 1 tsp. allspice
- a little lemon juice
- 300 g raw beets, peeled, cut into 5-mm-thick slices
- 100 g goats’ cheese
Combine the hazelnuts with the 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 to cool and break into large fragments.
Combine the oil with the remaining ingredients and a little salt. Dip the beetroot slices in the marinade and place on an oven 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.
- 50 mins Preparation/cooking time: ca. 30m + Roast in the oven: ca. 20m
- Servings For 2 people
- Nutrition 569 Kcal