Summary

Ingredients

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

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Instructions

1. Clean the beetroot, peel and cut into slices approx. 1/2 cm wide.
2. Boil about 1 liter of water with the lemon juice. Cook the beetroot slices in it until firm to the bite, remove, rinse with cold water and pat dry.
3. Mix the hazelnuts with the breadcrumbs. Season the beetroot slices with salt and pepper. Roll in the flour and egg and bread with the nut mixture. Fry the slices in oil until golden, remove and drain on paper towels.
4. This goes well with warm potato salad and a little mixed salad.
5. Tip: The recipe is suitable for all types of beds. Beetroot should be cooked whole beforehand, as it would bleed out as slices.