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Baked beetroot with cream and thyme sauce

Australian Gourmet Traveller recipe for baked beetroot with cream and thyme sauce.

By Alice Storey & Emma Knowles
  • 25 mins preparation
  • 1 hr cooking
  • Serves 8
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Baked beetroot with cream and thyme sauce


  • 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


  • 1
    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.
  • 2
    Blanch beetroot leaves in boiling salted water (30 seconds), refresh, coarsely chop and add to baking dish.
  • 3
    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.
  • 4
    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 .
Drink Suggestion: Sappy red cabernet franc. Drink suggestion by Max Allen

  • undefined: Alice Storey & Emma Knowles