Baked Beetroot with Herb Butter

Ingredients

• 1 kg young beetroot
• 2 tbsp olive oil
• 2 tsp peppercorns
• 2 tsp coriander seeds
• Salt
• 50 ml Vegetable broth
• 1 bunch parsley
• 2 Garlic cloves
• 2 tbsp lemon juice
• 100 g Soft Butter
• pepper (ground)

Instructions

1. 1.

   Wash the beetroot thoroughly and trim the leaf stems to about 2–3 cm. Set aside a few nice leaves for garnish. Brush the beetroot lightly with olive oil. Roughly crush peppercorns and coriander seeds, sprinkle over the beetroot with ½ tsp salt.

2. 2.

   Place the vegetables in a roasting bag. Add broth, seal, poke holes on top, and place in a baking dish. Roast in a preheated oven at 200°C for about 1 hour.

3. 3.

   Wash parsley, shake dry, pluck leaves, and blend with peeled garlic, lemon juice, and 2–3 tbsp water. Fold in the soft butter and season with salt and pepper.

4. 4.

   To serve, open the roasting bag, lift out the beetroot, let it cool slightly, peel off the skin, and cut lengthwise into halves. Arrange on beetleaf sheets and spoon a bit of parsley butter over each piece. Plate.