Roasted Beetroot with Chèvre Cream
Purple beetroot is best cooked without cutting or peeling if you can avoid it. Jane Grigson was not wrong when she referred to it as a bossy vegetable. Not only will it stain your hands and your cutting board but I can’t help but wonder what else I am losing along with the colour.
The golden beetroot I had was almost twice the size of my regular beetroot so that was cut in half so it would take approximately the same amount of time to cook.
I’m a total convert to roasting vegetables whole in their skins if possible. They are amplifying their flavour whilst retaining moisture and nutrients and you end up with the best possible texture.
ingredients
- beetroot – mix of golden and regular (750g-1kg total)
- 1 large carrot
- 1 medium red onion
- 3 cloves garlic
- extra virgin olive oil
- pinch of salt (optional)
- 100g soft chèvre log
- 2-3 tbsp milk (or alt milk)
Preheat your oven to 190 degrees Celsius while you prep your vegetables. Rub your beetroot, carrot and onion with a generous amount of oil. Place the vegetables on an oven tray along with the garlic cloves nestled amongst them and sprinkle with some salt. Roast until a thin knife can pierce through the thickest section easily then remove from oven and allow to cool.
Meanwhile whip the chèvre with the milk so it forms a loose, spoonable texture. Once the garlic is cool enough to handle, smash the soft flesh to a paste and combine with the chèvre cream.
Using a small knife, peel the skins away from the beetroot, carrot and onion and cut these into attractive chunks.
To construct the dish, lay the chèvre cream on the serving plate and alternate the vegetable pieces in a visually pleasing manner. Finish with a drizzle of your best olive oil and a sprinkle of salt. If you feel the need for a herbal flourish, I recommend fresh chervil.