The Daily Telegraph - Telegraph Magazine - - THE CUT / FOOD -

Oh, the joy of just-pulled gar­den beet­root. Sweet and earthy, it re­ally is in­com­pa­ra­ble. There’s noth­ing wrong with boil­ing (peeled) beet­root in salted wa­ter, but roast­ing them skin-on im­parts a more ro­bust flavour. I find it very con­ve­nient to roast and peel six or so beet­root to keep on hand in the fridge, to use one way or an­other through­out the week. When toma­toes are out of sea­son, beet­root are a nat­u­ral ad­di­tion to green sal­ads.

Beet­root roasted in their skins

Some­times I like to treat beet­root like baked pota­toes, roast­ing them whole, skin on, and serv­ing them hot with ‘all the fix­ings’.

Choose small-to-medi­um­sized beet­root and wash them well. Trim them, but leave a bit of root and stem so they look as nat­u­ral as pos­si­ble.

Put them in a bak­ing dish with just over a cen­time­tre of wa­ter and a thyme sprig, cover tightly with foil, and pop them into a hot oven. They’ll take at least an hour at 190C/gas mark 5, some­times a bit longer.

Serve the beets with their skins on, split top to bot­tom. Lav­ish them with but­ter, crème fraîche and snipped chives, and fin­ish with some fleur de sel and a twist of the pep­per mill. You can up­grade the pre­sen­ta­tion with a dab of caviar or trout roe for a spe­cial oc­ca­sion.

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