For a supper à trois last week, I roasted some slender carrots, halved lengthways and golden beetroot with garlic and thyme. I served them with baked goat’s cheese and a bitter leaf salad composed of red and white Italian chicory and gem lettuce, finely sliced lengthways with a vinaigrette, and warm ciabatta.
This method for cooking the beetroot is particularly delicious and is just as nice with red beetroot. Pick out the smallest, firmest beets for the best result.
As many small, firm beetroots as you would wish for (washed)
The same number of whole, unpeeled garlic cloves and sprigs of thyme.
How to make:
Pre-heat the oven to 180 degrees celsius.
Into a square of tin foil place one unpeeled, clean whole beetroot, a clove of garlic, a sprig of thyme, a small drizzle of olive oil and salt and pepper.
Wrap up tightly and place in the oven for about an hour.
Check if cooked by sticking a knife into the middle, it should’t feel solid, but gently resistant. When ready, peel the beetroots by rubbing the skin off and discarding.
Quarter the beets, place in a serving dish, and season with a squeeze of lemon, salt and pepper and a drizzle of olive oil.
Roasted carrots, bitter leaf salad, baked goat’s cheese and warmed ciabatta. Red wine.