Monday, July 13, 2009

Beetroot and goat's cheese

A perfect combination, and perfect too with the lentil salad I mentioned last week.

Some recommend wrapping beetroot in foil and baking it. In my limited experience, it remains moister if, after washing it, you bake it in a shallow bath of boiling water in an oven dish, covered with foil. I gave my medium-sized beetroot an hour at gas mark 6/200C.

Peel it, slice it, and top with the cheese, crumbled.

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