Hi there Jean Lovers
Just ooooone more way to cook beetroot before I move on. I have to tell you about this one because it is so easy and you don't have to put on gloves or even peel it - just enjoy it as an accompaniment like you would a baked potato.
Clara
To serve 4 as a side dish
4 beets (180 g each / 6 oz), washed and trimmed
Olive oil for drizzling
Sea salt and ground black pepper
25 ml / 1 1/2 tbsp red wine vinegar
250g fresh ricotta - crumbled
1 large pinch of mint leaves, torn
Preheat oven to 22O C / 450 F. Lay the beetroot in the middle of foil (two sheets of foil laid across each other to make a cross.) Drizzle with olive oil, season with salt and pepper; then wrap to seal. Place in a baking tray and roast for one hour. Test by inserting a skewer to see if they’re cooked.
Transfer onto a serving plate, unwrap, cut an X into the tops and push down like a jácket potato. Leave to cool for a few minutes. Before serving, drizzle over the vinegar, top with ricotta and mint and season.
To eat, scoop out the flesh without eating the skin.
It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au
Just ooooone more way to cook beetroot before I move on. I have to tell you about this one because it is so easy and you don't have to put on gloves or even peel it - just enjoy it as an accompaniment like you would a baked potato.
Clara
 |
| Baked beetroot in it's skin |
4 beets (180 g each / 6 oz), washed and trimmed
Olive oil for drizzling
Sea salt and ground black pepper
25 ml / 1 1/2 tbsp red wine vinegar
250g fresh ricotta - crumbled
1 large pinch of mint leaves, torn
Preheat oven to 22O C / 450 F. Lay the beetroot in the middle of foil (two sheets of foil laid across each other to make a cross.) Drizzle with olive oil, season with salt and pepper; then wrap to seal. Place in a baking tray and roast for one hour. Test by inserting a skewer to see if they’re cooked.
Transfer onto a serving plate, unwrap, cut an X into the tops and push down like a jácket potato. Leave to cool for a few minutes. Before serving, drizzle over the vinegar, top with ricotta and mint and season.
To eat, scoop out the flesh without eating the skin.
It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au
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