Baked beetroot with herby hazelnut crumb and goat’s curd

Baked beetroot with herby hazelnut crumb and goat’s curd

With its earthy beetroot, tangy goat’s cheese and hazelnuts, this gorgeous vegetarian dish sets a romantic tone for a Valentine’s Day meal or date night. It also makes for a delicious, easy and Insta-worthy lunch.

Baked beetroot with herby hazelnut crumb and goat’s curd

Want to turn your next dinner à deux into something special? This asparagus recipe with a Middle Eastern slant is a wonderful veggie dish to share.

 

  • Serves icon Serves 2
  • Time icon Hands-on time 5 min, oven time 45 min

With its earthy beetroot, tangy goat’s cheese and hazelnuts, this gorgeous vegetarian dish sets a romantic tone for a Valentine’s Day meal or date night. It also makes for a delicious, easy and Insta-worthy lunch.

Want to turn your next dinner à deux into something special? This asparagus recipe with a Middle Eastern slant is a wonderful veggie dish to share.

 

Ingredients

  • 500g raw baby beetroot
  • The juice of 2 oranges, plus zest of 1
  • 4 tbsp olive oil
  • 300g goat’s curd 
  •  30g toasted chopped hazelnuts
  • ½ tsp toasted cumin seeds
  •  Small handful of chopped fresh parsley and mint leaves
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Method

  1. Foil-wrap the beetroot with the orange juice and olive oil. Bake for 45 minutes at 170°C/150°C fan/gas 3½ until just tender.
  2. Peel and discard the skins and cut into quarters. Spread the goat’s curd over a serving plate, arrange the beetroot on top, then sprinkle with the toasted chopped hazelnuts, cumin seeds,  orange zest and a small handful of chopped fresh parsley and mint leaves. Season and serve.

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