Oren by Oded Oren

Author:Oded Oren
Language: eng
Format: epub
Publisher: Hardie Grant London
Published: 2022-05-28T00:00:00+00:00

ROASTED BEETROOTS WITH SHERRY VINEGAR AND CHIVES

Here, we are roasting the beetroot (beets) until heavily charred. This adds so much flavour, as they will caramelise deliciously, but it does take time. You’ll need to give them about an hour on a very high heat, but it might take even longer, depending on the size, so keep an eye on them. It’s okay if you can’t get golden beetroots, but do try and get really fresh ones – you want them to be firm rather than soft, ideally with the leaves, as that is a good indicator of their freshness. In the restaurant, I like to top this with some big chunks of feta, roasting it a final time before serving, to turn the feta golden and add a decadent touch.

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