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Recipe: Oven-Baked Beetroot
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Ingredients
500 g small beetroots
FOR MARINADE
Zest and juice of 1 organic lemon
1 tbsp honey
1 twig thyme
2 bay leaves
1 chopped chilli
3 tbsps olive oil
Salt and black pepper
FOR PESTO
3 tbsps of salty pistachios
6-8 tbsps of mixed herbs,
1 chopped fresh garlic clove,
A bit of lemon zest, 1-2 tablespoons of lemon juice,
6 tbsps of olive oil
Salt
Cream or yoghurt to serve
Allergens highlighted in bold.
Step 1
Pre-heat your oven to 200°C CircoTherm®.
Place washed beetroots in an ovenproof dish. Sprinkle marinade on the beetroots and cover with the lid. Alternatively you can use aluminium foil to cover the dish.
Step 2
Bake for one hour. Test with a sharp knife if the beetroots are soft.
Step 3
Roast 3 tablespoons of salty pistachios without fat in a non-stick pan. Allow to cool off then blitz with 6-8 tablespoons of mixed herbs, one chopped fresh garlic clove, a bit of lemon zest, 1-2 tablespoons of lemon juice, 6 tablespoons of olive oil and a bit of salt. Blend briefly.
Serve with cream or yoghurt and pistachio pesto.
Step 4
Season again and finish off with some ground black pepper.
We suggest: NEFF CircoTherm®
NEFF CircoTherm® - cook a three course meal at once with no intermingling of flavours
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