4
Easy
15 minutes
35 minutes
1. Preheat the oven to 180°C.
2. Line a baking tray with greaseproof paper. Generously sprinkle the Parmesan onto the greaseproof paper in thick rectangles and place in the oven for 5 minutes. When melted, remove from the oven and allow to cool before carefully peeling from the paper.
3. Cut any large beetroot in half and leave the smaller ones whole. Toss in the olive oil and arrange in a shallow cast-iron pan. Add the garlic, white balsamic vinegar and season to taste.
4. Place the cast-iron pan on a wire grid over medium-hot smouldering coals. Roast for 30 minutes or until tender, shaking the pan occasionally. Serve hot with the Parmesan crisps and fresh mint.
Cook’s note: If you prefer, crumble Cremezola over the cooked beetroot instead of making Parmesan crisps, the cheese will melt over the hot beetroot.
