Name: Baked beetroot with cream and thyme sauce
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8
Ingredients: 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

Baked beetroot with cream and thyme sauce

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

Serves 8

Prep

25M

Cook

Total

1H 25M

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Ingredients

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

Method

Main

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.