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Roast Beetroot with Haverstock White
Rich and earthy. This vegan side dish would be perfect with your Christmas roast. Tender rounds of roast beetroot are topped with a creamy vegan cheese, fresh thyme and lemon zest.
1 comment
Ingredients
- 500g beetroot
- 1 vegetable stock cube
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp fennel seeds
- A handful of thyme
- 1 lemon
- 50g Haverstock White
Prep: 15 mins | Cook: 45 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Half-fill and boil your kettle. Rinse the beetroot under cold water and gently scrub to remove any dirt. Top and tail the beetroot, then slice into ½cm-thick rounds. Use a mandoline, if you have one, to make it easier.
2. Crumble a vegetable stock cube into a jug. Add 150ml hot water and stir to dissolve the stock cube. Pop the beetroot into a large roasting tin. Drizzle in 2 tbsp olive oil and turn to coat. Pour in 1the vegetable stock. Tightly cover the tin with foil. Roast for 30 mins.
3. Meanwhile, combine the balsamic vinegar, maple syrup, Dijon mustard and fennel seeds in a bowl. Season with salt and pepper and whisk together.
4. Take the tin out of the oven and carefully lift off the foil, avoiding any steam. Pour over the balsamic mix. Turn the beetroot to coat it in the glaze. Return to the oven and roast for 15 mins till the beetroot are cooked through. A skewer should go through easily.
5. Meanwhile, pick the tender sprigs off the thyme. Zest the lemon.
6. When the beetroot is ready, take it out of the oven. Let it cool in the tin for 5 mins. Then transfer the beetroot to a serving plate and drizzle over any juices from the tin. Take the Haverstock White out of the fridge and dot over around 50g. Scatter over the thyme and lemon zest. Serve.
7. As You Like It
This veg dish is great served warm from the oven, but you can also serve it cold. Let the beetroot cool in the tin, then transfer to the fridge with any liquid from the tin and chill until needed. Take out of the fridge 30 mins-1 hr before you want to serve. Arrange the beetroot and toppings on a platter and serve.
This veg dish is great served warm from the oven, but you can also serve it cold. Let the beetroot cool in the tin, then transfer to the fridge with any liquid from the tin and chill until needed. Take out of the fridge 30 mins-1 hr before you want to serve. Arrange the beetroot and toppings on a platter and serve.
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(£5.14 per 100g)
Voted Independent's best overall vegan cheese 2022
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Fish enthusast
Yum yum yum! Made this with feta and forgot the fennel seeds and it was delish, took a little longer to cook than expected but I did it in a smaller dish than recommended.