Baked beetroot with garlic butter

Name: Baked beetroot with garlic butter
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Garlic cloves; 6 Stem(s) or 1 tsp dried marjoram; 100 g Butter; 1 TEASPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Beetroot Tubers; 150 g Blue cheese (e.g. Saint Agur); 100 g Fresh cream; 4 TABLESPOONS Milk; 2 small onions; 2 TABLESPOONS Flour; 6 TABLESPOONS Rapeseed oil; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Garlic cloves
6 Stem(s) or 1 tsp dried marjoram
100 g Butter
1 TEASPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Beetroot Tubers
150 g Blue cheese (e.g. Saint Agur)
100 g Fresh cream
4 TABLESPOONS Milk
2 small onions
2 TABLESPOONS Flour
6 TABLESPOONS Rapeseed oil
7-10 Tbsp Aluminium foil

Directions

1
Peel the garlic and press it through a garlic press. Wash the marjoram, shake dry, pluck the leaves from the stalks and chop finely. Mix butter, garlic, lemon juice and marjoram.
2
Season to taste with salt and pepper. Clean the beetroot tubers, peel them (preferably wearing rubber gloves) and cut them into approx. 1 cm thick slices. Spread slices thinly with butter and put them back together to form balls.
3
Wrap the balls individually in foil and close tightly. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. In the meantime, mix cheese, crème fraîche and milk with a fork.
4
Peel onions and cut them into rings. Season with salt, let it stand for a short time and dust with flour. Heat oil and fry onion rings in portions until crispy brown. Take them out and let them drip off on kitchen paper.
5
Arrange the finished beetroot with dip and onion rings on plates. Season with freshly ground pepper.