ROAST BEETROOT SLICES WITH WHITE BREAD SAUCE
Beetroot could well be Eastern Europe’s favourite vegetable – we eat a lot of it, especially during the winter. This dish originated in the Jewish communities of Eastern Europe using our favourite vegetable in a rather charming way, its deep flavour is complemented by the creamy garlicky bread sauce. You can use slightly stale, dry bread for this sauce. {Serves 4}
500 g (1 lb 2 oz) beetroot (beet), scrubbed
75–100 ml (2½–3½ fl oz/scant ½ cup) olive oil, plus extra for drizzling
1 tablespoon dried thyme
juice of 1 lemon
4 slices white bread, crusts removed
2 garlic cloves, chopped
½ teaspoon garlic granules
salt and white pepper, to taste
Preheat the oven to 180°C (350°F/gas 4).
Place the beetroot in a roasting tin, drizzle with olive oil and sprinkle over some salt and the thyme. Roast in the oven for 45 minutes, or until tender.
Meanwhile, mix together the olive oil and lemon juice in a shallow bowl and soak the bread slices in it for 30–40 minutes.
When the beetroot is cooked through allow to cool slightly before peeling off the skin and cutting into slices. Arrange over a serving plate (a fan shape looks nice).
When the bread has finished soaking, place the bread, olive oil and lemon juice in a food processor or blender, along with the garlic cloves, garlic granules and some seasoning. Whizz until you have a smooth sauce.
Serve the sauce alongside the roasted beetroot, as it functions as a dipping sauce.
{Time: 1 hour}