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

getrecipecart.com

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

View full recipe on getrecipecart.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

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