“Jacket” beetroot with all the classic toppings
4
Easy
10 minutes
1 hour
I love a jacket potato – classic flavours like cream cheese, chives and bacon team up to make something so comforting and homely. I’ve applied this treatment to the humble beetroot, bringing an old-school sense of luxury to an often overlooked vegetable.
Ingredients
Method
- 4 large beetroot, washed
- 1 T salt
- 4 T honey
- 4 T extra virgin olive oil
- 400 g streaky bacon
- 250 g cream cheese
- 20 g chives, finely chopped
Method
Ingredients
1. Place the beetroot in a large saucepan and cover in cold, salted water. Bring to the boil and cook for 30–40 minutes or until a knife pierces them easily. Allow to cool slightly, then peel or leave the skins on if you prefer.
2. Preheat the oven to 200°C, drizzle the beetroot with the honey and olive oil, season with salt and roast for 20 minutes or until caramelised. Remove from the oven but keep warm.
3. Place the bacon on an oven tray and roast for 10 minutes or until sizzling, crisp and golden. Remove from the oven and chop roughly.
4. To serve, place the warm beetroot on a serving platter and scatter each one with equal amounts of bacon. Top with dollops of cream cheese and chives.
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