I am not sure why, but clients often ask me, what is the best way to cook beetroot?
My preferred way is to roast them and serve as a warm salad.
Here’s a simple recipe that makes a roasted beet a table treat.
Ingredients: Fresh beetroots
· Garlic
· Fresh thyme
· Good Australian (fresh) olive oil
· Balsamic vinegar
· Salt
· Pepper
Gusto Caterers Steps to Our World’s Greatest Roasted Beetroot
1. Preheat the oven to 200° C.
2. Double fold a huge piece of aluminium foil.
3. Wash your beets and cut into quarters. (Prepare to get pink hands, and be careful of white benches – beetroot can stain.) It’s not necessary to remove the skin.
4. Place the beetroots in the middle of the foil.
5. Add a generous pinch or two of salt and pepper.
6. Pour in the olive oil. (For 6 beetroots add approx. 8 tablespoons of oil.)
7. Add the balsamic vinegar. Add 2 tablespoons of Balsamic to every 1 tablespoon of olive oil.
8. Roughly break apart a few garlic cloves. (Don’t peel them!)
9. Add fresh thyme.
10. Wrap 2 layers of foil on top to form a package. Be sure to close it nicely- that way your beets won’t dry out.
11. Place in the oven for about 1 hour to 1.5 hours depending on the number of beets.
When you can pierce them with a fork all the way through – they’re done!
The balsamic will give them a black-look – don’t panic – you hopefully haven’t burned them.
Before serving add more add olive oil and balsamic vinegar to taste.
I like to toss my beets over some mustard lettuce or rocket.
You can also use this recipe to turn plain roasted beetroot into a fresh, warn (or even cold salad). Simply add labna, good Persian fetta or a goats cheese after the beets have cooled.
Bon Appetit!