100g slivered almonds
1 beet, diced
a sprinkle of salt
1-2Tbsp olive oil
1-2Tbsp parsley, chopped finely
¼ fennel, sliced finely
½ tsp lemon juice
2-3Tbsp Aurelio Caramelised Balsamic
Scatter almonds in a single layer on a baking sheet and place them in a cold oven.
Turn oven on to 180C. Bake almonds, stirring occasionally, until it browns lightly and is fragrant (about 5-7 minutes) and set aside.
Toss beets with olive oil and salt.
Place evenly onto another baking sheet.
Bake for 20-25 minutes or until beets soften.
In a large bowl, add fennel, salt, lemon juice, olive oil, parsley oil and mix well.
Add beets, almond,1tbs caramelised balsamic and mix well.
Place in a serving plate and drizzle balsamic glaze.