Baked beetroot with herby hazelnut crumb and goat’s curd

Name: Baked beetroot with herby hazelnut crumb and goat’s curd
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: Serves 2
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

Published: 2 Nov 18
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 2
Hands-on time 5 min, oven time 45 min

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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

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.
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.

Recipe from September 2018 Issue

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