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Roasted beetroot with beetroot tops




Source of Recipe


RSC


List of Ingredients




For the roasted beetroots
5 baby beetroots, washed
2 tbsp olive oil
5 garlic cloves
2 tbsp balsamic vinegar

For the beetroot tops
5 beetroot tops, sliced
1 tbsp butter
salt and freshly ground black pepper, to taste
1 garlic clove, crushed
85ml/3fl oz white wine
1 tbsp double cream
1 tbsp parsley, chopped

For the chive oil
3 tbsp chives, chopped
3 tbsp olive oil

1 chicken thigh, cooked, sliced, for garnish

Recipe



1. For the roasted beetroot, pre-heat the oven to 200C/400F/Gas 6.
2. Place the baby beetroots on a baking tray with the olive oil and the garlic cloves.
3. Place in the preheated oven for 10-12 minutes.
4. Remove from the oven, drizzle over the balsamic vinegar and return to the oven for a further five minutes, or until tender.
5. For the beetroot tops, heat the butter in a small frying pan, and as the butter begins to foam add the sliced beetroot tops.
6. Sweat for 3-4 minutes.
7. Season to taste, then add the crushed garlic and cook for a further minute.
8. Add the white wine, raise the heat to bring to the boil, then reduce to a high simmer, and cook for another 3-4 minutes.
9. Finish the dish off with the cream, stirring well, then add the chopped parsley, to serve.
10. For the chive oil, place the chives and the olive oil in a mini-blender and blend until smooth.
11. Serve the beetroot tops on a serving plate, with the roasted baby beetroots on top. Drizzle the chive oil around the plate and garnish with the sliced cooked chicken thigh.

Serves 2