Baked beetroot with herby hazelnut crumb and goat’s curd

Baked beetroot with herby hazelnut crumb and goat’s curd
  • Serves icon Serves 2
  • Time icon Hands-on time 5 min, oven time 45 min

This easy, insta-worthy lunch dish is a breeze to make and tastes as good as it looks. Earthy beetroot, tangy goat’s curd and crunchy toasted hazelnuts come together to create something truly wonderful.

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

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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Savoury bread recipes

Beetroot and feta soda bread

A quick-to-make soda bread, studded with beetroot and feta, makes a wonderful addition to any...

Save recipe icon Save recipe icon Save recipe

Beef carpaccio with pickled beetroot and horseradish

Andy Appleton’s beef carpaccio recipe combines classic flavours that truly complement each other. The pickled...

Save recipe icon Save recipe icon Save recipe

Beetroot recipes

Beetroot and feta burgers

Vegetarian burgers made with beetroot and feta are delicious and nutritious. Quick, easy and under...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine