Slow Roasted Beetroot on Toast

So I just got home to catch James having a tasty little snack, I think he might try and claim it as lunch, but let’s be honest – it’s almost 4pm.  He does like his food.  Making the most of our delicious little / baby beetroots he roasted them up nice and slowly (inspired by a Noma recipe no less) and they are mighty good.

Here’s his recipe:

5 baby beetroots

Red wine vinegar

Sea salt and freshly ground black pepper

Knob of butter

2 slices of sourdough

Grated horseradish (English Provender in this case)

1 tablespoon pecan nuts, chopped

Basil leaves

Preheat the oven to 140c.  Place a sheet of tinfoil in a roasting tray and put the unpeeled beetroot on top.  Season with salt and pepper and drizzle over a splash of red wine vinegar.  Wrap them up in a little parcel and place in the oven for 1 hour, turning the oven up to 180c after 40minutes.  Cook until the beetroot are tender.  Allow to cool a little and then you can easily peel off the skins (you can use a knife to help scrape them away).  Chop up into nice little chunks.

Lightly toast the sourdough and spread with a little butter and horseradish to taste.  Scatter over the beetroot, chopped pecans and finish with some basil.

© James Lesslie x

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3 Responses to Slow Roasted Beetroot on Toast

  1. Jenny Lau says:

    4pm is lunch in James time….

    Looks delicious. Your beets turned out so nicely! I hope he saved some for you xxx

  2. Pingback: Beetroot Carpaccio with Goats Curd | Sifting and Sowing

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