Crunchy Baked Beetroot with Oregano & Thyme Cream
Preparation Time – 5-10 minutes
Cooking Time – 50-60 minutes
Feeds – 4-6
8 fresh Large Beetroot (with leaves still attached - set aside Around 8-10 leaves) 300ml Single Cream
1 Tablespoon of Oregano – Roughly chopped
1 Tablespoon of Thyme - Roughly chopped
Generous amount of seasoning
1 Cup of roughly chopped stale Sourdough Breadcrumbs
100g Vegetarian Parmesan Cheese – Finely grated
Rind of 1 Lemon – Finely grated
Add the beetroot to a pan of salted boiling water and cook for 15-20 minutes. Once they begin to soften, drain and set them to one side allowing to cool a little. Whilst the beetroot is cooking, combine the garlic, oregano and thyme with the cream and cook for 10 minutes on a medium heat, allowing the flavours to infuse and cream to reduce. In a pan of boiling salted water blanche the beetroot leaves then roughly tear ready to add to your dish.
Once the beetroot is cool enough to handle, peel the skin and slice into bite sized pieces before placing them snugly in an oven proof dish. Add the beetroot leaves and cooked cream before covering with the breadcrumbs, veggie Parmesan and lemon. Bake on 180 degrees Celsius for around 20-25 minutes or until golden. Season and serve.