Baked beetroot with cream and thyme sauce

AT A GLANCE

  • Serves 8 people

  • 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
01   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.
02   Blanch beetroot leaves in boiling salted water (30 seconds), refresh, coarsely chop and add to baking dish.
03   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.
04   Preheat oven to 180C. Combine parmesan, breadcrumbs and lemon rind, scatter over beetroot and bake until golden (20-25 minutes). Serve hot.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES AND ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR, EMMA KNOWLES AND ALICE STOREY

Drinking Suggestion:

SAPPY RED CABERNET FRANC. , suggested by MAX ALLEN

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