Tonda di Chioggia

| November 4, 2019 | 0 Comments


1kg Tonda di Chioggia/beetroot

125g goat cheese fresh

2 cloves garlic with skin

1-2 bay leaves

1 sprig fresh thyme

aceto balsamico

olive oil

salt&pepper/Piment d`Espelette



1. Peel and quarter the beetroots and put in an oven-proven form. Pre-heat oven 190/200C or 400F


2. Add cloves of garlic with skin, bay leave, thyme, salt&pepper and a good dash of olive oil. Put in the oven for 1h


3. After 45min add a good dash of aceto balsamico and put back in the oven for 15min.


4.  Finally drizzle with fresh goat cheese, serve.  ENJOY

Category: Berlin Kitchen

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