Roasted BEETROOT

Here comes another side dish which never fails to impress. I promise you that your guests will be more interested in the beetroot than in any kind of meat. AND almost nothing to do, just peeling the beetroots. The rest makes the oven.

Ingredients

1kg beetroot
200g fresh goat cheese
2-3 clove garlic with skin
2 fresh bay leaves
3-5 sprigs thyme
heavy dash aceto balsamico
olive oil

Preparation

  1. Wash and peel the beetroots

  2. Quarter the beetroots

  3. Put the quarters to an oven-proven form

  4. Add olive oil, garlic with skin, bay leaves

  5. Finally add thyme and then for 1h and 200C/400F in the oven

  6. Mix 2-3 times during roasting process and add aceto balsamico after 30-45min.

  7. Serve with fresh goat cheese on top.

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next on my list, Martin.

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Thanks; gonna try that!

I have made this dish twice, and it is truly delicious. I added golden beets in, and that adds both a visual and taste element.

Thank you Martin! Keep them coming.

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I look forward to trying this. My husband loves beets…and I love goat cheese and garlic. Thanks for posting the recipe.

Dave - I’ll probably add some golden beets in too for variation of presentation and flavor.

This also makes a great salad or appetizer. And if you really want to go nuts, fry the goat cheese in tempura. Chill the goat cheese in the freezer (easier to cut), and then cut into pucks. Put pucks back into freezer. Heat oil, make tempura batter. Remove goat cheese from freezer, dredge in flour then tempura batter. Deep fry until somewhere just between golden and golden brown. Serve atop the beet salad. Be ready for the foodgasm.

2 Likes

@Martin_Zwick

Hi Martin!

Could you please post this recipe again? I tried to access this, but think with the software change, it disappeared.

Thank you so much - love this dish!

Ingredients

1kg beetroot
200g fresh goat cheese
2-3 clove garlic with skin
2 fresh bay leaves
3-5 sprigs thyme
heavy dash aceto balsamico
olive oil

Preparation

  1. Wash and peel the beetroots

  2. Quarter the beetroots

  3. Put the quarters to an oven-proven form

  4. Add olive oil, garlic with skin, bay leaves

  5. Finally add thyme and then for 1h and 200C/400F in the oven

  6. Mix 2-3 time and add aceto balsamico after 30-45min.

  7. Serve with fresh goat cheese on top.

ENJOY Dave

3 Likes

P.S.

a variation I made 1 month ago. Instead of goat cheese I added roasted sesame oil and sesame seeds shortly before serving. Quite nice.

2 Likes

Beets are one of the most underrated root vegs out there. So full of umami and flavor, cheap, easy to make. What’s not to love.

3 Likes

We had this tonight. Big wow from the Mrs. Thanks for the recipe!

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Martin’s recipe is excellent. I’ll suggest as well that beets are a great candidate for sous vide. Roughly the same ingredients, ~185f, 1hr to a couple hours depending on the texture you prefer.

The flavor profile is a bit different - somewhat fresher, no ‘roasted’ flavor. One nice side-benefit to sous vide is that the liquid that the beets give off stays in the bag and gets flavored by all the wonderful aromatics. Very intense beet-y flavor, which can either be used with the beets or reserved for a separate use!

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@Abbie_S - the next time you get some great beets, give this dish a whirl - really, really good!

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Nah, that would be parsnips (roasted) :grinning:

Or turnips!

I just got a bunch of really beautiful turnips. How do you like to prepare them?

If they are the sweet white Japanese turnips like Hakurai or similar variety, I’ll eat them raw (in salads, or sliced up with a dip), or mashed (I like a mix of turnips and a potato like Yukon Gold, cooked and mashed, and mixed with the turnip greens that have been sauteed separately). And roasting is probably my favourite way to prepare them.
Other turnips that are less sweet and/or maybe have a less fine texture also do well roasted or mashed, but are sometimes not very nice raw.
My CSA share this week will be delivered tomorrow and I know I’m getting these sweet Japanese turnips–a double treat as the greens are also delicious. :yum: My CSA farmer grows such gorgeous turnips that I no longer even try growing them at home.

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These are on the sweeter side. Really yummy. I’ve been eating them raw. I was planning on roasting some.

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Quite often use beetroots in various ways and will def give this a try!

Maybe with crushed walnuts added

If you are lucky enough to have good quality greens on the turnips, they are delicious sauteed with garlic and olive oil, and tossed with pasta. They are in fact very closely related to “broccoli raab” or rapini or “cima di rapa” (which means turnip tops). I’m always surprised that so many people throw away edible leafy tops (turnips, kohlrabi, radishes, carrots). Apart from wasting food (which I hate to see), they’re missing out on a tasty dish.
I already know that tomorrow’s dinner is going to include sauteed turnip greens and probably any mixed salad greens that I get. I don’t find lettuce-based salads interesting (I like arugula and other more strongly flavoured greens) so lettuce mixes usually get cooked.

1 Like