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Roasted beetroot

updated

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Ingredients for 2 servings:

  • 2 beetroot bulbs
  • 1 clove(s) garlic
  • 1 orange(s)
  • 2 onions, red
  • Salt
  • pepper
  • olive oil
  • 1 dash of sweet cream, nB

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with orange juice and garlic

Peel the beetroot and slice it thinly using a mandoline. Finely chop the garlic and slice the onions into thin rings. Fry the beetroot in olive oil over medium heat. When they’re almost cooked, add the onion rings. Then briefly sauté the garlic. Deglaze with the orange juice and reduce slightly. Season with salt and pepper. Add a little more cream, if desired. I like it just like that with a slice of baguette.

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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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