250g unsalted butter, chilled ( save 50g back to cook the carrots in)
200g plain flour
150g hazelnuts and walnuts, roughly chopped
2 tsp cumin seeds
2 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
Juice of about ½ lemon.
Preheat the oven to 200ºC, gas mark 6.
Make the crumble mixture by mixing the butter with the flour, 50g of the nuts, cumin and demerara sugar in a food processor. Set aside.
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.
If you are using pre cooked beetroot from the supermarket, ensure it has been cooked in natural juices and then start at this oven baking stage. 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.
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.
Place the beetroot in an ovenproof dish with any cooking juices. Scatter over the remaining two-thirds of the remaining nuts and spoon over the carrot purée. Add the crumble topping, scatter with the last of the nuts and bake, uncovered, for 25-30 minutes until golden.