THE BALSAMIC BEET-SCORCH

(Our Play on Roasted Beets with Honey and Balsamic)

THE BALSAMIC BEET-SCORCH

Ingredients: 500g Fresh Beetroot (cubed), 1 tsp Black pepper, 1 tsp Salt, 1 tsp Garlic powder, 3 tbsp Olive oil, 2 tbsp Balsamic vinegar, 1 tbsp Honey...

Ingredients

  • 500g Fresh Beetroot (cubed)
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 3 tbsp Olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Honey

Cooking Method

  1. The Mix Toss beetroot with oil and spices in a large bowl.
  2. The Bloom Add a 15ml splash of water to the bowl; the moisture will help the spices swell into the beetroot skins.
  3. The Scorch Roast at 200°C for 40 minutes until the edges are blackened and charred.
  4. The Marriage Drizzle with honey and balsamic vinegar while still hot from the oven.
  5. The Final Flourish Top with raw goat's cheese and fresh mint matchsticks.

Cuisine: Italian

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