Baked beetroot with blue cheese dip

Name: Baked beetroot with blue cheese dip
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Garlic cloves; 4 Stem(s) or 1 tsp dried marjoram; 75 g soft butter; 1 TEASPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Beetroot (about 150 g each); 100 g Soft cheese with blue mould (e.g. Roquefort); 100 g Fresh cream; 4-6 Tbsp Milk; 2 Onions, 2 tablespoons flour; 1-2 TABLESPOONS Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Garlic cloves
4 Stem(s) or 1 tsp dried marjoram
75 g soft butter
1 TEASPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Beetroot (about 150 g each)
100 g Soft cheese with blue mould (e.g. Roquefort)
100 g Fresh cream
4-6 Tbsp Milk
2 Onions, 2 tablespoons flour
1-2 TABLESPOONS Oil
7-10 Tbsp Aluminium foil

Directions

1
Peel the garlic and press it through a garlic press. Wash the marjoram, dab dry and chop. Mix butter, garlic, marjoram and lemon juice with a fork. Season with salt and pepper.
2
Clean and peel the beetroot (Attention! Stains strongly - it is best to put on disposable gloves) Cut the beetroot into slices about 1 cm thick.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Place beetroot in 4 portions on large pieces of aluminium foil, spreading the butter mixture in flakes between them. Seal to packages.
4
Bake in a hot oven for about 45 minutes.
5
Meanwhile, mash the cheese with a fork and mix with crème fraîche and milk to a smooth sauce. Season with salt and pepper.
6
Peel onions and cut them into thin rings. Turn in flour and fry in hot oil until crispy. Take out and let drain on kitchen paper.
7
Remove the beetroot from the foil and put it on plates with the liquid butter. Serve with blue cheese dip and onions. It goes well with farmhouse bread.