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Beetroot with garlic and olive oil

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Ingredients for 4 servings:

  • 500 g beetroot
  • Salt
  • Pinch(s) of caraway
  • 2 cloves garlic, pressed
  • 5 tbsp olive oil
  • pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Cook unpeeled beets in salted water with a little caraway seeds for about 20 minutes until al dente. Peel the beets, slice them thinly, arrange them fan-shaped on a platter, and season sparingly with pepper and plenty of salt. Mix the garlic with olive oil and brush the beets with it. Cover and let stand for at least 2 hours.

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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.

Beetroot with garlic and olive oil

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