My apologies for the lack of posts lately. This is not due to any laziness or culinary inertia on my part, only down to the fact that we are yet to get internet in the flat yet, and so any ‘blogging’ is done in the library when I should really be doing more important things (like now). But Rabelais can wait. Last night we treated ourselves to roast beef (TIP – do your shopping on Sunday afternoon, when supermarkets need to get rid of things like meat and you get some seriously good deals), with which we had what I can only describe as the best vegetable accompaniment to beef I have ever eaten. If you think you have one better, send me the recipe and I’ll add it to this.
750 g raw beetroot, washed and trimmed
150 ml cream
150 ml whole milk
1 clove garlic, crushed
1 teaspoon of fresh thyme leaves
2 tablespoons horseradish sauce
Salt and pepper
Preheat the oven to 200C.
Whisk together the cream, milk, garlic, thyme and horseradish, and season with salt and pepper.
Slice the beetroot 1/2 cm thick and lay a layer in the bottom of an ovenproof dish. Pour over a little horseradish mixture, then add another layer of beetroot. Continue just so until you have used all the ingredients, and bake in the oven for 1 hour until pink juices are bubbling at the sides and the kitchen is filled with a heavenly aroma of earthy beetroot, peppy horseradish and heady garlic. Serve with thin slices of roast beef.