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Roasted Beetroot with Pomegranate Molasses
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
2 servings
Ruan Felix
@ruanfelix- Ingredients
- Recipe
- Diced beets450 g
- Diced Asterix Potato350 g
- Tahini1/4 cup
- Potato cooking water1 cup
- Minced garlic3 unit(s)
- Sliced red onion2 unit(s)
- Fennel seed1/2 teaspoon
- Coriander seed1/2 teaspoon
- Pomegranate molasses1 tablespoon
- Bay leaf1 unit(s)
- Watercress to finish to taste
- Hazelnuts to finish to taste
- Salt to taste
- Olive oil to taste
- Place the potatoes in cold water with salt and bay leaf and place over high heat. Cook until soft and drain, reserving some of the water.
- In a small skillet, fry the minced garlic until golden. Strain to remove the oil and set aside.
- In a bowl, pass the potatoes through the ricer, add the tahini, the cooking water little by little, the fried garlic, the salt and beat with a whisk until you get a smooth puree.
- Place the beets on a tray with the fennel seeds, coriander, salt and oil and mix well. Bake in a preheated oven at 220C for 15 minutes or until the beets are tender.
- Wait for the beets to cool and, in a bowl, mix with the red onion and pomegranate molasses, mixing well so that it covers all the ingredients.
- On the plate add a ladle of the puree, the beet mixture on top and finish with watercress and hazelnuts.
- If you don't have pomegranate molasses, you can use 1 tablespoon of balsamic vinegar and 1/3 of cane molasses
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