Baked beetroot with cream and thyme sauce


You'll need

16 baby beetroot, scrubbed, plus 100 gm baby leaves, reserved 300 ml pouring cream 3 garlic cloves, crushed 5 thyme sprigs 80 gm parmesan, finely grated 60 gm coarse sourdough breadcrumbs from day-old bread Finely grated rind of 1 lemon

Method

  • 01
  • Cook beetroot in a saucepan of boiling salted water until just tender (15-20 minutes), drain and set aside. When cool enough to handle, peel, halve larger ones and place in a baking dish that holds them snugly.
  • 02
  • Blanch beetroot leaves in boiling salted water (30 seconds), refresh, coarsely chop and add to baking dish.
  • 03
  • Combine cream, garlic and thyme in a small saucepan over medium heat and cook until reduced and thick (10-12 minutes). Pour over beetroot and leaves, season to taste.
  • 04
  • Preheat oven to 180C. Combine parmesan, breadcrumbs and lemon rind, scatter over beetroot and bake until golden (20-25 minutes). Serve hot.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Sappy red cabernet franc.

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