Beetroot is a great vegetable, and baby beets are sweet and tender. This recipe treats them minimally. You can use baby beets or larger, medium sized ones.
The inspiration for this dish came from Turquoise by Greg Malouf. I recommend this cookbook of Turkish recipes. It is beautiful.
Beets in a Herbed Dressing
About 600g baby beetroot, or can use large ones which will be cubed after cooking
4 cloves garlic, roughly smashed
1 Tblspn olive oil, extra virgin
2 spring onions
large pinch black pepper, freshly ground
2 Tblspns crème fraîche or 100g feta (optional)
1 clove garlic
1 tspn sea salt
juice 1 lemon
1 Tblspn olive oil
1 Tblspn walnut oil
0.25 cup Tblspn parsley leaves
any other herb leaves to garnish
Heat the oven to 180C. Wash the beetroot well and trim the roots and stalks, leaving about 3 cm of the stalks attached. Place into a baking dish, scatter with the garlic cloves, season with salt and drizzle with the oil. Toss the beets to ensure they are covered with the oil.
Cover the baking dish with foil and roast until the beets are tender. The time will vary depending on the size of the beets and the conductivity of your baking dish. It may take 45 minutes if they are very small – larger ones can take 2 hours. Check the beets after 40 minutes, and then check every quarter hour or so.
When the beets are cooked, discard the garlic and peel the beetroot when they are cool enough to handle. They will slip easily out of their skins. Cut them in half, and quarters if they are slightly larger. If you have used medium sized beets, you can also cube them.
Place the beets in a bowl with the spring onions, and season with salt and pepper. Drizzle the dressing over the beets and then optionally dollop on creme fraiche, or mix in crumbled feta.
To make the dressing, crush the garlic with the salt and then whisk in the lemon juice and oils. At the last minute, add the parsley to the dressing, and pour over the beets.
In the photo I have drizzled the beets with pomegranate molasses and the dressing.
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