Vegetable Recipes - Baked Beetroot with Soured Cream and Onion Rings Recipe

Ingredients

Serve 4

• 4 raw beetroot, unpeeled

• 3 tablespoons light olive oil

• 1 large onion, sliced

• about 50 g/2 oz rocket

• few dill sprigs

• 1 dessert apple

• 2 teaspoons lemon juice

• salt and pepper

• 150 ml/1/4 pint soured cream, to serve

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Method:

1. Wrap each beetroot in foil and place on a baking sheet. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 40-50 minutes, or until tender.

2. Meanwhile, heat the oil in a frying pan. Add the onion slices and cook over a fairly high heat for about 5 minutes, stirring frequently, until browned and beginning to crisp. Transfer to kitchen paper to drain.

3. Just before serving, arrange the rocket and dill on 4 serving plates. Peel and core the apple and finely dice the flesh.

4. Place in a bowl with the lemon juice and toss well to prevent discoloration. Divide the diced apple between the plates.

5. To serve, remove the cooked beetroot from their foil wrappings. Put one on each plate and cut in half or quarters.

6. Scatter the fried onion around the beetroot. Season to taste with salt and pepper and serve with soured cream.