Roasted yellow beetroot in a nut coating

Ingredients for 2 servings:

• 500 g beetroot
• 1 lemon(s), juice
• 1 egg(s)
• Salt and pepper, freshly ground
• 60 g hazelnuts, ground
• 40 g breadcrumbs
• some flour
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a delicious recipe for vegetarians

Clean and peel the beets, and cut into approximately 1/2 cm wide slices. Bring about 1 liter of water with the lemon juice to a boil. Cook the beetroot slices until al dente, remove them, rinse them under cold water, and pat them dry. Mix the hazelnuts with the breadcrumbs. Season the beetroot slices with salt and pepper. Roll them in flour and egg, then coat them with the nut mixture. Fry the slices in oil until golden brown, remove them, and drain on kitchen paper. Serve with warm potato salad and some mixed greens. Tip: This recipe works with all types of beets. However, red beets should be cooked whole first, as they would bleed if sliced.