Roasted Beet with Garlic
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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.
recipe,photo-recipe,beetroot,garlic,Vegetable sides,Seasonal recipes
Vegetable sides
Ingredients
Ingredients
| Creamed Kale with Potatoes recipe | - | ||||
| balsamic vinegar | 2 | tbsp | 2 | tablespoon | |
| beetroot | 2.6 | lb | 1200 | grams | |
| garlic | 8 | cloves | 8 | cloves | |
| ground black pepper | 0.5 | tsp | ½ | teaspoon | |
| olive oil | 2 | tbsp | 30 | milliliters | |
| powdered sugar | 0.5 | tsp | ½ | teaspoon | |
| salt | 0.5 | tsp | ½ | teaspoon | |
| unsalted butter | 1.75 | oz | 50 | grams |
Recipe
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.
Bon appetit!