Roasted Beets and Hazelnut Dukkah


  • 2 raw beets of 350 g with skin
  • 400 g of fresh goat’s cheese
  • 8 cl of milk
  • 2 tablespoon(s) of olive oil
  • 1 bunch of tarragon
  • flower of salt

  • hazelnut dukkah

  • 1 teaspoon(s) cumin seeds
  • 1 teaspoon(s) of fennel seeds
  • 1 teaspoon(s) of coriander seeds
  • 2 teaspoon(s) of sesame seeds
  • 12 black pepper berries
  • 2 pinches of salt
  • 1 pinch of brown sugar
  • 140 g hazelnuts


  1. Preheat the oven to 200°C. Bake the beets for 45 minutes. Let them cool, peel them and cut them into 8 wedges.

  2. Whisk the goat’s cheese with the milk and a drizzle of olive oil in a mixing bowl until smooth and creamy.

  3. Prepare the dukkah. Heat a frying pan over high heat, without fat. Add all the dukkah spices for 1 minute, then transfer to a blender. Mix, then add the salt and brown sugar.

  4. Coarsely crush the hazelnuts. Roast them in the pan. When they are golden, mix them with the spices.

  5. Place whipped goat cheese, 4 pieces of beetroot and tarragon leaves on each plate. Finish with a drizzle of olive oil, fleur de sel and a little hazelnut dukkah.

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