Roasted Beets with Herb Butter
Ingredients
- Ingredients
- 1 kilogram young red Beets
- 2 Tbsps olive oil
- 2 tsps peppercorns
- 2 tsps Coriander
- salt
- 50 milliliters Vegetable broth
- For the parsley butter
- 1 bunch parsley
- 2 garlic cloves
- 2 Tbsps lemon juice
- 100 grams softened butter
- salt
- freshly ground peppers
- also
- 1 Roasting bag
Preparation steps
Rinse the beets thoroughly. Trim the beets leaving 2-3 cm (approximately 3/4-1 inch) of the stem intact. Set some good looking beet greens aside for garnish. Brush the beets lightly with olive oil. Coarsely crush the peppercorns and coriander seeds in a mortar. Season the beets with the crushed spices and 1/2 teaspoon of salt.
Place the beets in a roasting bag. Add the broth, close the bag, and place in a baking dish. Roast in a 200°C (approximately 400°F) oven for 1 hour.
Rinse the parsley, pat dry, and remove the leaves from the stems. Puree the parsley with the peeled garlic, lemon juice, and 2-3 tablespoons of water. Mix the puree into the butter, and stir until completely combined. Season to taste with salt and pepper.
Remove the beets from the roasting bag, cool slightly, peel, and halve lengthwise. Arrange the beet green on a platter, top with the beets, and garnish with the parsley butter.
