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Roast beet parcels with green aioli
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600g beetroot, halved if large, stalks trimmed to 4cm
8 thyme sprigs
3 tbsp olive oil
2 tbsp balsamic vinegar
6 garlic cloves, unpeeled
4 tbsp mayonnaise
2 tbsp Greek yogurt
2 x 200g packs Swiss chard, leaves separated, stalks roughly chopped
½ lemon, juice
1. Preheat the oven to 190˚C, gas mark 5. Cut out 4 x 25cm squares of foil; divide the beets and thyme between them, bringing up the edges. Add ½ tbsp oil, ½ tbsp vinegar and 1 garlic clove to each square. Seal the foil tightly to make 4 loose, but well-sealed, parcels. Place on a baking sheet and bake for 50-55 minutes, until the beets are tender when a skewer is inserted through the foil.
2. Meanwhile, peel and slice the remaining 2 garlic cloves. Put ½ in the small bowl of a food processor with the mayonnaise, yogurt and a small handful of chard leaves (no stalks). Season and whizz to make an aioli flecked with green.
3. Put the remaining 1 tbsp oil in a frying pan set over a medium heat. Add the chard stalks and stir-fry for 3-4 minutes. Add the remaining garlic and cook for 1 minute, then add the remaining chard leaves with 1 tbsp water and cook for 2 minutes, until wilted. Add the lemon juice; season. Unwrap the beets. Squeeze the garlic from its skin and serve with the beets, aioli, greens and crusty bread, if liked.
This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2017.