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Delicious beetroot pan

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Ingredients for 4 servings:

  • 750 g beetroot, cooked, cut into sticks
  • 1 bunch of spring onions, cut into rings
  • 2 tbsp rapeseed oil
  • 250 ml vegetable stock
  • 75 ml Cremefine
  • 125 g Parmesan, sliced
  • salt and pepper
  • some basil leaves, cut into strips

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Sauté the spring onions in heated oil. Add the beets and top with broth. Season the vegetables with salt and pepper and simmer for about 10 minutes. Pour in the Cremefine sauce, then sprinkle with the cheese. Bake the beetroot in a preheated oven to 180°C (350°F) for about 10 minutes. Serve sprinkled with basil leaves. Serve with baguette or flatbread.

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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.

Delicious beetroot pan

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