Roasted beetroot creme fraiche | Recipe Cart

Name: Roasted beetroot creme fraiche | Recipe Cart
Ingredients: 12 unpeeled mixed beetroot (800gm), such as dark red, golden and chioggia, trimmed; 1 tbsp olive oil; 2 thyme or kunzea sprigs (see note); 200 gm crème fraîche; 1 bunch chives, thinly sliced; Finely grated zest and juice of 1 lemon; 30 gm bottarga (see note), finely grated on a microplane; 50 ml blackcurrant vinegar (see note); 50 ml extra-virgin olive oil; 10 gm salted elderberries (see note); Tarragon leaves, fennel fronds or dill sprigs, to serve

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Roasted mixed beetroot in foil with herbs, whipped into creamy crème fraîche; garnished with bottarga and elderberries for a vibrant, flavorful side or dip.

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Cooking tools:

Microplane
Peeler
Oven
Aluminum foil
Chef's knife
Cutting board
Mixing bowl
Whisk
Plate

Ingredients

12 unpeeled mixed beetroot (800gm), such as dark red, golden and chioggia, trimmed
1 tbsp olive oil
2 thyme or kunzea sprigs (see note)
200 gm crème fraîche
1 bunch chives, thinly sliced
Finely grated zest and juice of 1 lemon
30 gm bottarga (see note), finely grated on a microplane
50 ml blackcurrant vinegar (see note)
50 ml extra-virgin olive oil
10 gm salted elderberries (see note)
Tarragon leaves, fennel fronds or dill sprigs, to serve