Beet in Nut Crust with Pear-Ginger Ragout

Cook beets in salted water, covered, over low heat until tender (takes about 40 minutes). Meanwhile, grind bread into fine crumbs and mix with nuts. For the ragout, peel ginger and cut into fine strips. Peel pears, cut into pieces of about 1 cm, mix with water, lemon juice and sugar and bring to the boil. Add ginger and let steep briefly. Mix starch with 3 tablespoons water, stir into the compote and bring to the boil. Remove compote from heat and let cool. Rinse beets in cold water and peel. Heat baking fat. Turn beets one by one in flour, egg and nut mixture and bake in hot fat until golden brown. Lift out and drain on paper towels. Serve baked beets with pear-ginger ragout.

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