Recipe Tip: Braised Beetroot
Top Recipe for 4 Persons by Severin Corti. All ingredients and tips for getting it right. Oven braised beets with basil and fresh goat cheese make an ideal starter or part of a vegetarian meal
- 1 kgbeetroot, peeled and cut into wedges
- 5garlic cloves
- 3 sprig(s)thyme
- 2bay leaves
- 1 handfulbasil leaves
- 2 splash(es)balsamic vinegar
- extra virgin olive oil
- 150 gcreamy goat's cheese
- freshly ground black pepper
Step 1Preheat the oven to 190°C. Grease a roasting or casserole dish with olive oil. Spread the beetroot wedges on it and season with salt.
Step 2Squash the garlic cloves with their skins intact with the flat side of a kitchen knife and scatter them over.
Step 3Quarter the bay leaves and spread over the beets with the thyme sprigs. Drizzle with a little olive oil, and mix everything together. Place in the oven for 45 to 60 minutes, turning two or three times.
Step 4Season with balsamic vinegar halfway through the cooking time. Test the beetroot with a fork - the beets should be slightly caramelised and still firm. Take out of the oven, remove herbs and garlic.
Step 5Spread the basil leaves and the cream cheese in generous pieces over the beets, drizzle with a little olive oil, pepper and serve.
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