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...
