Braised Beetroot
Oven braised beets with basil and fresh goat cheese make an ideal starter or part of a vegetarian meal
- Serves: 4 persons
Ingredients
- 1kg beetroot, peeled and cut into wedges
- 5garlic cloves
- 3Zweige thyme
- 2bay leaves
- 1Handvoll basil leaves
- 2Spritzer balsamic vinegar
- extra virgin olive oil
- 150g creamy goat's cheese
- Prisen salt
- freshly ground black pepper
Instructions
Step 1
Preheat 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 2
Squash the garlic cloves with their skins intact with the flat side of a kitchen knife and scatter them over.Step 3
Quarter 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 4
Season 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 5
Spread the basil leaves and the cream cheese in generous pieces over the beets, drizzle with a little olive oil, pepper and serve.