John Myers
Ingredients for 6 servings:
- 1 kg beetroot
- 5 tbsp extra virgin olive oil
- 2 cloves garlic
- 1 bunch of fresh herbs (e.g. thyme or tarragon)
- n. B. Salt and pepper, to taste
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes
gently cooked without bleeding
First, peel the garlic and press it into the olive oil. Stir well and let it rest. The olive oil will develop its best flavor if you let it sit for a few days. Peel the beets (preferably large bulbs) and cut them in half lengthwise. A vegetable peeler is ideal for peeling. It’s advisable to wear rubber gloves while peeling, otherwise you may end up with blood-red hands for a few days. Now brush the beets inside and out with the garlic oil (using a pastry brush). Then season with salt and pepper to taste. Place a sprig of your chosen herbs over the cut and “reassemble” the beets. Then wrap the beets tightly and several times in aluminum foil, making sure the packages are completely sealed so that any juices that escape don’t soak the oven. Preheat the oven to 150°C (300°F) and cook the packages on the middle rack for about 45 minutes. Sliced and served hot, this vegetable makes a delicious and healthy side dish for all kinds of meat and fish. Served cold or lukewarm in thin slices, it makes a delicious salad, best served with a vinaigrette. The advantage of this preparation method is that the beets cook in their own juices and retain their delicious flavor. Furthermore, the vegetables remain a beautiful deep red and don’t “bleed” during cooking.
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