Braised Beetroot

Name: Braised Beetroot
Yield: 4
Ingredients: 1 kg beetroot, peeled and cut into wedges; 5 garlic cloves; 3 Zweige thyme; 2 bay leaves; 1 Handvoll basil leaves; 2 Spritzer balsamic vinegar; extra virgin olive oil; 150 g creamy goat's cheese; Prisen salt; freshly ground black pepper

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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