Friday, September 18, 2015

This week's MENU recipe. Roasted baby beetroot with herbs and feta cheese

This week's recipe is really simple but quite delicious. It can be a starter or an accompaniment to meat or as a salad.
Roasted baby beetroot with herbs and feta cheese
packet of baby beetroot, about 10 to 12 - olive oil - sea salt and freshly ground black pepper - five or 6 sprigs of fresh thyme - 25 g Danish feta cheese, cut into small 1 cm cubes - fresh rocket
Lynne likes to par cook the beetroot in a covered dish in the microwave, without any water, until they are softening. This concentrates the flavours. You can par boil them if you wish. Then cool slightly, top and tail them and rub off the skins. Put the beetroot into heavy foil and scatter on fresh thyme and a good drenching of olive oil, sea salt and freshly ground black pepper. Wrap into a loose parcel, sealing well, and roast in a 180⁰C oven for about half to three quarters of an hour. Allow to cool in the parcel and serve hot or cold with small cubes of creamy Danish feta and drizzle with some fresh olive oil. Serve with peppery rocket.

We are having these with grilled Kassler chops topped with some green peppercorn Dijon mustard, butternut puree and lots of fresh vegetables. Really needed after a week of nibbles...
© John & Lynne Ford, Adamastor & Bacchus 2015
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