I have a lot of everso small beetroots this year and it's quite hard finding different ways to serve them. But I found this really yummy recipe in NK's STIL magazine, baby beets in balsam, sage & olive oil:
|5 baby beets per person, 1 small onion, a handful of thyme (I used oregano),|
1 bay leaf, a few peppercorns, 2 tbspns salt. 2 tbspns extra virgin olive oil,
3 tbspns mature balsam, 10-15 sage leaves, 1 tspn dark syrup, salt & pepper.
|Bring the water to the boil, then add the beets, onion, thyme, bay, |
peppercorns & salt. Boil for 15 mins. Pour off the water and leave
to cool for 5 mins. Rub the skin off the beets and leave in room temp.
|Sauté the beets in olive oil and sage. Add the balsam and reduce.|
Allow the beets to absorb all of the liquid. Finish with the syrup,
and add salt & pepper to taste.
|Served with some beef I had roasted the day before.|