Braised Beetroot

Braised Beetroot
Herbert Lehmann

Braised Beetroot

Vegetables Ingredients Starters

Oven braised beets with basil and fresh goat cheese make an ideal starter or part of a vegetarian meal

Severin Corti

Ingredients (4 servings)
1 kg beetroot, peeled and cut into wedges
5 garlic cloves
3 sprig(s) thyme
2 bay leaves
1 cloves basil leaves
2 drizzle balsamic vinegar
extra virgin olive oil
150 g creamy goat's cheese
dash(es) salt
freshly ground black pepper

  • 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.
  • Squash the garlic cloves with their skins intact with the flat side of a kitchen knife and scatter them over.
  • 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.
  • 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.
  • Spread the basil leaves and the cream cheese in generous pieces over the beets, drizzle with a little olive oil, pepper and serve.

Severin Corti
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