Waitrose and Partners
  • Serves8
  • CourseMain meal
  • Prepare40 mins
  • Cook30 mins
  • Total time1 hr 10 mins
  • Pluscooling

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  • 250g unsalted butter, chilled
  • 200g plain flour
  • 150ml toasted hazelnuts, roughly chopped
  • 1 tsp cumin seeds
  • 4 tbsp demerara sugar
  • 8 raw beetroots
  • 3 tbsp olive oil
  • 4 tbsp balsamic vinegar
  • 12 carrots, peeled and sliced
  • 2 tsp coriander seeds
  • 400ml vegetable stock
  • ½ Juice of about lemon.


  1. Preheat the oven to 200ºC, gas mark 6. Make the crumble mixture by whizzing 200g of the butter with the flour, 50g of the hazelnuts, cumin and demerara sugar in a food processor. Alternatively, rub the butter, flour and sugar together with your fingertips until you get a mixture like coarse breadcrumbs, then stir in the nuts and cumin. Set aside

  2. Place the beetroot whole into a saucepan of boiling water and boil for 7-10 minutes. Remove, leave until cool enough to handle then peel with a small knife (wear gloves to stop your hands going pink). Cut each beetroot into 8 wedges and place in a roasting tin with the oil and balsamic vinegar. Season, cover tightly with foil and roast for 15 minutes until soft but still with a little bite.

  3. Melt the remaining butter in a small saucepan and, when foaming, add the carrots and coriander seeds along with the stock. Cover and cook for 10 minutes until the carrots are soft. Pour the contents of the saucepan with the carrots into a blender and whizz until smooth (add a little water if it seems too dry). Season and add a squeeze of lemon juice.

  4. Place the beetroot in an ovenproof dish with any cooking juices. Scatter over two-thirds of the remaining hazelnuts and spoon over the carrot purée. Add the crumble topping, scatter with the last of the hazelnuts and bake, uncovered, for 25-30 minutes until golden.


Typical values per serving when made using specific products in recipe


2,527.14kJ/ 604kcals



Saturated Fat












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