Roasted Beets with Rosemary and Pecorino Cheese
Main Dishes | European cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Roasted beets with rosemary and pecorino cheese
Ingredients
- Young beets with greens - 17.6 oz
- Sweet Red Onion - 1 head
- Pecorino Cheese - 1.8 oz
- Rosemary - 4 sprigs
- Garlic - 6 cloves
- Dry White Wine - 3 fl oz
- Olive Oil - 4 tablespoons
- Red Wine Vinegar - 3 tablespoons
- Ground chili pepper - a pinch
- Sea Salt - ½ teaspoon
Step by Step guide
Step 1
Trim the greens 2 cm from the base of the beets, wash the leaves, dry them, and spread them out separately. Soak the beets in warm water for 5 minutes, then wash them thoroughly.
Step 2
Peel and thinly slice the onion.
Step 3
Preheat the oven to 190°C.
Step 4
In an ovenproof saucepan, heat 2 tablespoons of olive oil and sauté the onion until golden.
Step 5
Add the beets, rosemary leaves, season with salt, and sauté for another 2 minutes.
Step 6
Pour in the wine vinegar and 4 tablespoons of water, mix everything, cover tightly with a lid, and roast in the preheated oven for about 45 minutes (pierce with a skewer; it should go in easily if the beets are done).
Step 7
Peel and thinly slice the garlic.
Step 8
Heat the remaining oil in a skillet and sauté the garlic until golden. Add the greens to the skillet, pour in the white wine or water, and cook over medium heat, stirring constantly, until the leaves are tender. Season with salt and pepper.
Step 9
Slice the cooked beets and mix them with the greens and juices from the saucepan and skillet.
Step 10
Thinly slice the cheese (a vegetable peeler works well) and sprinkle it over the beets.
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