Roasted Beetroot
Appetizers • European
Description
Enjoy your meal! Chef John Smith
Ingredients
- Beetroot 20 oz
- Olive Oil 5 fl oz
- Balsamic Vinegar 0 fl oz
- Garlic 4 cloves
- Dijon Mustard 0 oz
- Fresh Thyme 0 oz
- Shallot 1 piece
Step-by-Step Guide
Step 1
Clean the beetroot and roast it whole at a temperature of 355°F.
Step 2
Then let it cool slightly. Cut it in half or into quarters — whichever you prefer.
Step 3
Mix the vinegar, mustard, finely chopped shallot, and thyme. While stirring, add the olive oil.
Step 4
Season with salt and pepper.
Step 5
Add the beetroot and garlic to the dressing. Ensure the beetroot is fully coated in the marinade.
Step 6
Let it marinate for 2 hours or leave it overnight.
Step 7
This appetizer pairs wonderfully with goat cheese.
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