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.

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