Name: Beetroot plate
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 8.00 beetroots; 100.00 g hazelnuts; 0.00 olive oil extra virgin; 0.00 red wine vinegar; 0.00 sea salt and freshly ground black pepper; 0.00 hazelnut oil; 6.00 beetroot golden, baby, steamed

Recipe Disclaimer

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Ingredients (7)

8.00

beetroots

HAZELNUT DRESSING

100.00 g	hazelnuts
0.00	olive oil — extra virgin
0.00	red wine vinegar
0.00	sea salt and freshly ground black pepper

To serve:

0.00	hazelnut oil
6.00	beetroot — golden, baby, steamed

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Method:

1. Wash, top and tail, and peel the beets.
2. For the dressing, toast the hazelnuts
in a frying pan, watching constantly
as they burn very quickly! When they start to bronze and smell fragrant, tip
into a clean tea towel and leave to sit
for a minute or two. Then rub the
hazelnuts in the tea towel to remove
the skins and blitz in a food processor
until fairly finely chopped.
3. Place the nuts in a frying pan with
the oil and fry over a medium-high
heat for a minute or two, once again
watching carefully, until it all looks
a little golden.
4. Pour the hazelnut mixture into a bowl and whisk in the red wine vinegar, tasting as you go until it’s just right. Season to taste. Serve fairly quickly, as the hazelnuts soak up the oil if they stand too long. Thin out with more extra-virgin olive oil if necessary.
5. Slice the beetroots wafer thin. Arrange on six plates, drizzle over the dressing, peel the baby golden beetroots and add one to each plate.
Serve immediately with the pea-andmint
dip and breadsticks.