Hasselback beetroot with lamb's lettuce
Ingredients
for 2 person
| 50 g | butter |
| 600 g | raw beetroots |
| 1 | garlic clove, squeezed |
| ¼ tsp | salt |
| a little | pepper |
| a little | sea salt |
| 2 ½ tbsp | balsamic vinegar |
| ¼ tsp | salt |
| a little | pepper |
| 60 g | lambs' lettuce |
How it's done
Butter
Melt the butter in a pan until it foams and smells slightly nutty. Pour into a small bowl.
Beetroot
Cut thin slices into the beetroot but do not cut all the way through, place on a tray lined with baking paper, brush with 3 tbsp of the butter, top with the garlic, season.
To roast
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove and sprinkle with a little fleur de sel.
Salad
Combine the balsamic with the butter, season. Mix in the lamb's lettuce, serve with the beetroot.
Show complete recipe