OVEN-BAKED BEETROOT
Ingredients
for 4 portions:
500 gr small beetroots
150 g Greek yogurt for serving
FOR MARINADE:
0.5 zest of 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
Instructions
Step 1
Preheat the oven to 120 °C Full Steam. Place washed beetroots on steaming tray and steam for 15 minutes.
Step 2
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 Circo Therm®.
Step 3
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.
Step 4
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.
Step 5
Serve baked beetroot with greek yogurt and pistachio pesto. Enjoy!
