View the Beetroot page

30 Mar 09 Nigel` (Australia - temperate climate)

I am a huge beetroot fan. One tip is to roast them off at around 180 (non fan forced) for as long as it takes for a skewer to easily penetrate them (depends on the size of the beet), tossed with salt, pepper, good olive oil, and balsamic (as per Kay's suggestion). When they are done, use a really sharp mandolin to slice them as thin as possible (you'll see why it needs to be sharp when you do it) so they are almost transparent (carpaccio like). Use some of these as a base for some thinly sliced protein (if you like), with some goats cheese and a pan jus (you can do the reduction in the pan with some shallots, beetroot juice, wine and stock - mix and match to your taste). Finish with some flat leaf parsley and seasoning.

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