OVEN BRAISED BEETROOT
240 mins
4 people
Easy
A perfect accompaniment to roasts.
Ingredients
- 400g large beetroot
- 1 sprig thyme
- 1 sprig rosemary
- 1 bay leaf
- 2 tbsp olive oil
- 3 grains allspice
- Pepper
- 3 grains juniper, crushed slightly
- 1 pinch salt
Procedure
- Scrub the beetroot and place on a large sheet of foil. Add the thyme, rosemary, bay leaf, olive oil, allspice, pepper, crushed juniper, a pinch of salt and wrap up tightly.
- Place the wrapped beetroot on a baking tray on shelf level 2 on the ‘True Fan Cooking’ program and cook at 220°C for 30 minutes, then reduce the heat to 150°C and continue baking for 3-4 hours, or until tender when pierced with a knife.
TO SERVE
Unwrap the beetroot, cut them in half and spoon over the remaining contents of the parcel. This dish can be served warm or cold.
Chef's Secret
This beetroot dish is great with roast meat or grilled nectarines, blue cheese and basil for an exciting combination of colour and flavour.
COMPLETE YOUR MENU WITH
CRISPY PUMPKIN, WHITE CHOCOLATE AND YOGHURT MOUSSE WITH PASSIONFRUIT
60 mins
4 people
Hard
View Recipe
THERE IS MORE TO DISCOVER
