Beetroot plate

Recipe from: 10/1/2007 12:00:00 AM

Ingredients 9
Servings 1
Minutes 15


Serving Change
  • 8
  • 100
  • ¼ cup extra virgin olive oil
  • 2 to 3 Tbsp Rosendal red wine vingegar
  • sea salt flakes and freshly ground black pepper
  • hazelnut oil (optional)
  • 6
    baby golden beetroots, steamed


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.

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