Recipe: Oven-Baked Beetroot

500 gr small beetroots

FOR MARINADE

zest of 0,5 organic lemon

1 tbsp honey

1 twig thyme

2 bay leaves

1 chopped chili

3 tbsp olive oil

salt and black pepper

FOR PESTO

3 tbsp of raw pistachios

30 g mixed fresh herbs (e.g. parsley, thyme, basil)

1 fresh garlic clove

a bit of lemon zest

1-2 tbsp of lemon juice

6 tbsp of olive oil

Salt

150 g Greek yogurt for serving

Preheat the oven to 120 °C Full Steam. Place washed beetroots on steaming tray and steam for 15 minutes.

For the marinade, mix lemon zest from ¼ lemon, honey, thyme, bay leaves, chopped chili, olive oil and salt and pepper together. Change oven setting to 200°C CircoTherm®.

Transfer steamed beetroot to a baking dish, add marinade and cover with a lid. Bake for 35 minutes. Test with a sharp knife if the beetroots are soft.

Roast pistachios in a dry pan on Induction Hob heat setting 7 or choose Temperature Cooking with the Twist Pad Flex® and roast pistachios at 140 °C for approx. 8 minutes, until fragrant.

Allow to cool down. Mix with chopped fresh herbs, chopped garlic clove, lemon zest from ¼ lemon, 6 tablespoons of olive oil and a bit of salt. Blend briefly and set aside.

Serve baked beetroot with greek yogurt and pistachio pesto. Enjoy!