Ingredients
1 bunch red baby beets scrubbed and stems trimmed
36g hazelnut roasted and skinned
Vinaigrette
20ml hazelnut oil
20ml Seville Vino Cotto
1 bunch red baby beets scrubbed and stems trimmed
36g hazelnut roasted and skinned
Vinaigrette
20ml hazelnut oil
20ml Seville Vino Cotto
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Methods
1
Place the beets in a large pan of cold water on the stove over a high heat. Slowly bring the water to the boil.
2
Cook for forty minutes or until the beets are soft.
3
Remove the beets from the water and remove the skins wearing gloves so as not to stain your fingers.
4
Preheat a fan forced oven to 180C
5
Put hazelnuts on a baking tray and bake for five minutes. Remove from oven and place in tea towel and rub to remove skins and coarsely chop.
6
Place the ingredients for the vinaigrette into a small mixing bowl and lightly whisk together.
7
To serve, place the warm beets onto a serving plate, pour over the dressing and sprinkle over the roasted hazelnuts
1
Place the beets in a large pan of cold water on the stove over a high heat. Slowly bring the water to the boil.
2
Cook for forty minutes or until the beets are soft.
3
Remove the beets from the water and remove the skins wearing gloves so as not to stain your fingers.
4
Preheat a fan forced oven to 180C
5
Put hazelnuts on a baking tray and bake for five minutes. Remove from oven and place in tea towel and rub to remove skins and coarsely chop.
6
Place the ingredients for the vinaigrette into a small mixing bowl and lightly whisk together.
7
To serve, place the warm beets onto a serving plate, pour over the dressing and sprinkle over the roasted hazelnuts