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Beetroot from the oven

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Ingredients for 4 servings:

  • 8 tubers beetroot, small
  • Crème fraîche
  • Various herbs, e.g. chives, parsley, mint
  • Salt
  • pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wrap the unpeeled beetroot tubers in aluminum foil, making sure the package is airtight. Place on a rack in a preheated oven at 200°C for about 2 hours, placing something underneath if any liquid leaks out. Chop the herbs and add them to the crème fraîche, seasoning with salt, pepper, and other spices to taste. Serve with the tubers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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