Baked beets with fen­nel, gar­lic & thyme

The Mail on Sunday - You - - Food Anniebell -

SERVES 4 PREP & ROAST Pre­heat the oven to 240C/220C fan/gas 9. Scrub and trim 400g small beet­root and cut into slim wedges. Trim 300g fen­nel and slice into wedges. Toss the beet­root with 2 tbsp olive oil, 1 tsp le­mon thyme leaves, tsp coarsely ground fen­nel seeds and some salt and pep­per. Spread this over the base of a large roast­ing dish, place in the oven and roast for 20 min­utes. Add the fen­nel wedges to the roast­ing pan with 4 tbsp white wine, cover and con­tinue roast­ing for 25 min­utes more. Scat­ter over 3 peeled crushed gar­lic cloves and roast for 10 min­utes more un­cov­ered. Driz­zle over 2 tsp bal­samic vine­gar. FOR DOLLOPING In a small bowl com­bine 25g crème fraîche, 75g quark, 1-2 tsp horse­rad­ish sauce and a lit­tle salt, cover and chill un­til re­quired. SERVE IT UP This is good hot or cold. Serve with the dolloping sauce and scat­ter with coarsely chopped flat-leaf pars­ley just be­fore serv­ing. De­li­cious with hot-smoked salmon or other smoked fish such as trout or mack­erel.

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