Braised Beetroot

Braised Beetroot

Herbert Lehmann

Braised Beetroot

Braised Beetroot

Herbert Lehmann

Ingredients (Serves 4)

1
kg
beetroot, peeled and cut into wedges
5
garlic cloves
3
sprig
thyme
2
bay leaves
1
handful
basil leaves
2
splash
balsamic vinegar
extra virgin olive oil
150
g
creamy goat's cheese
pinch
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.

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