Baby Beet Garden

A side dish or an artistic masterpiece? You decide. This insanely beautiful dish celebrates sweet and earthy beets of many varieties, with a salty and herbaceous dressing to really tie it together.

Serves:

Prep Time:

20 minutes

Cook Time:

45 minutes

Jump To Recipe

Sides

Baby Beet Garden

I absolutely love exploring fun seasonal produce, so when I saw these beautiful beetroot varieties at my local market, I knew I was taking them home with me.

If you haven’t cooked beetroot before, this is the easiest way! Once you cook them like this, you’ll never buy canned beetroot again.

And this salty dressing, it goes on everything!

To save time, you can cook the beetroot and prepare the dressing in advance – just store it in the fridge in a jar. When it’s time to serve, simply slice the extra veggies and assemble it all on a plate. Voila!

@liv.kaplan
Does anyone else get excited by pretty vegetables? Like really excited. This new dish which i call Beet Garden includes candy cane beets and baby golden beets #healthyfood #beetroot #healthyliving #cookwithme
♬ original sound – Liv Kaplan

Baby Beet Garden

A colourful and flavour packed side dish, that celebrates sweet and earthy beets of many varieties, and a salty herbaceous dressing.

Print It Pin It

Serves:

Prep time:

20 minutes

Cook time:

45 minutes

INGREDIENTS

6 golden baby beetroot
6 regular baby beetroot
2 candy cane beetroot, finely sliced
1 turnip, finely sliced (optional)
100g goat’s cheese

Dressing

2 tablespoons capers
1/2 cup chopped parsley
1 anchovy
Juice of 1 small lemon
1/2 cup chives
3 tablespoons olive oil

METHOD

Preheat the oven to 200°C.
Wash and trim the beetroots. Create two foil parcels to wrap the beetroots in, one for the golden and one for the regular. Ensure the foil parcel is tight and there are no holes.
Place the foil parcels on a tray and roast in the oven for 45 minutes, or until the beetroot is tender when pierced with a knife.
While the beetroot is roasting, make the dressing. In a small food processor or by hand, finely chop the capers, parsley, anchovy, lemon juice, chives, olive oil, and salt. Set aside.
Once the beetroot is cooked, remove from the oven and allow to cool slightly. Open the parcels and allow the heat to escape. When they are cool enough to handle, peel off the skin with a teaspoon. It should easily come off.
Slice the baby beetroot into quarters.
To assemble the dish, scatter the cooked beets over a plate. Add the sliced candy cane beetroot and turnip (if using) to the plate.
Crumble the goat’s cheese over the top, and drizzle the dressing over the salad dressing. Top with extra herbs and a sprinkle of salt and pepper.