Beetroot with crispy thyme/sage/garlic and hazelnuts
Course: Side, VeggiesCuisine: Mediterranean
Servings
4
Preparation
45
minutesCooking time
20
minutesTotal time
1
hour5
minutesWell, what shall I add to this image that actually speaks for itself. Beetroot that has a very clear deep taste. And crispy fried garlic, hazelnut, sage and thyme in the olive oil. A bite of one with a bite from the other. And you’re just thinking, can I sneaky get some more on my plate? Can I put a little more on my plate without anyone noticing?
Ingredients
2 beetroots
85 gram hazelnuts
20 twigs thyme
3 cloves garlic
10 leaves fresh sage
olive oil
salt and pepper
Preparation
- Wrap the red beets in their skin, in aluminum foil. Preheat the oven to 200 degrees. Put the beets in the oven and let them get done in an hour.
- Roast the hazelnuts in a dry frying pan. When they give off their wonderful scent, you can take them out. Crush them a little bit in a mortar, but let them remain coarse. Now heat the olive oil in the pan and fry the sage leaves and thyme leaves in it for a few minutes. Then add finely crushed garlic and salt and pepper.
- When the beets are cooked, remove the skin. Cut the bottom straight off and put the crispy herbes and hazelnuts around it.
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