
- Serves: 4-6
• 3 beetroots, washed, topped and tailed
• 2 cloves garlic, crushed
• ½ tablespoon balsamic vinegar
• ¼ cup hazelnuts, toasted and chopped
• 3 beetroots, washed, topped and tailed
• 2 cloves garlic, crushed
• ½ tablespoon balsamic vinegar
• ¼ cup hazelnuts, toasted and chopped