Beetroot, goat cheese and dill bagel
About the recipe
I love fresh beetroot. And I love this way of cooking it. It takes a while but it’s simple and hassle-free. And it leaves you with soft sumptuous and earthy beetroot. Perfect with the fragrant dill and creamy goat cheese.
Beetroot, goat cheese and dill bagel
Ingredients
- 1 small beetroot
- A tablespoon of extra virgin olive oil
- Half a tablespoon of balsamic reduction (you can buy it or make your own)
- Salt and pepper
- 15g goat cheese (I like the mild creamy one, rather than the aged one with a rind)
- 2 sprigs of dill
- 1 bagel (I used a wholewheat seeded one, but just pick your favourite)
You'll also need
- Alumninum foil
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First, preheat you oven to gas mark 6 (200C, 400F).
Prepare your beetroot
Top and tail the beetroot and peel it.
I use a speed peeler, but a knife will do.
Loosely wrap the beetroot in aluminium foil.
You want to seal it completely but leave enough space inside for steam to circulate. Essentially, what you’re doing is creating a little package for steaming.
Place it on a baking tray and put it in the oven until its tender all the way through.
You can use a skewer to check. It takes about 50 minutes in my oven.
Leave the beetroot to cool.
Dress the beetroot
Toss it in the olive oil balsamic.
Season with a pinch of salt and a grind of pepper.
Taste a slice.
Does it need more seasoning, or oil or balsamic?
Top your bagel.
Slice the bagel.
Pop it in the toaster for extra crispiness.
Chop the dill.
Remove the thick stems and run your knife through the fronds.
Arrange the beetroot slices, dill and dollops of creamy goats cheese evenly across your bagel.
Tuck in!
Tip:
If you want, make some extra beetroot. I like to dice it and mix it through brown lentils with some wilted spinach, goat cheese (optional) olive oil and lemon juice.
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