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Roasted Beet with Garlic

    

Tasty side dish for the meat. It is suitable also as an appetizer with cheese garnish. Interesting vegetarian lunch can be composed of this roasted beet with creamed cale.

Cook

No. of servings

4

Ready in

1 h. 30 min.

Difficulty

low

 

 

Creamed Kale with Potatoes recipe-
balsamic vinegar2tbsp2tablespoon
beetroot2.6lb1200grams
garlic8cloves8cloves
ground black pepper0.5tsp½teaspoon
olive oil2tbsp30milliliters
powdered sugar0.5tsp½teaspoon
salt0.5tsp½teaspoon
unsalted butter1.75oz50grams

1. 

beetroot 2.6 lb (1200 g)  olive oil 2 tbsp (30 ml)

Peel the beet and cut into aproximately 1 cm thick slices. Pour olive oil into the deep roasting dish and place in the beet slices.

2. 

balsamic vinegar 2 tbsp  salt 0.5 tsp  ground black pepper 0.5 tsp  unsalted butter 1.75 oz (50 g)  garlic 8 cloves  powdered sugar 0.5 tsp

Drip wine vinegar over the beet, salt it, sprinkle with black pepper, place slices of butter and garlic over. Slightly sprinkle the beet with sieved icing sugar.

3. 

Cover the dish with beet in and put into the oven preheated to 390°F (200°C). Roast for an hour.

4. 

After an hour turn beet in the dish, cover again and place into the switched-off oven to finish roasting for 10 minutes. Roasted beet can be served hot, mildly cooled or cold as well.

5. Roasted beet with creamed cale.

Creamed Kale with Potatoes recipe

Roasted beet with creamed cale.

Bon appetit!

 

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