HomeRecipestibits’ Beetroot & Fennel Crumble If you’re hosting any vegetarians around the table this Christmas, this veggie-packed crumble is a perfect impresser. PLUS: Try this dish on tibits’ new winter menu. Ingredients • 3 fennel (about 500g) • 3 beetroot (about 500g) • 3 tablespoons EV olive oil • Salt and pepper • 100g breadcrumbs • 100g cashews • A small piece of ginger, peeled (about 25g) • Grated peel of an orange • 3 tablespoons rapeseed oil Method 1 Preheat oven to 180 degrees. 2 Cut the fennel in half and slice 3 Peel the beetroot, cut them in quarters 4 Put the vegetables in a bowl and mix with olive oil, salt and pepper and spread on a sheet of baking paper. 5 Bake in the preheated oven for 15-20 minutes. 6 In the meantime, blitz the breadcumbs, cashews, ginger and orange peel in the mixer. Add rapeseed oil. 7 Place the oven vegetables in a gratin dish. Knead the crumble briefly and spread evenly on the vegetables. 8 Cook in the oven for 5 minutes before serving. Recipe courtesy of tibits.