Baked yellow beetroot with pea shoots and fennel greens

4 servings

60 minutes

Roasted yellow beetroot with pea shoots and fennel greens is an exquisite dish of Italian cuisine that combines simplicity in preparation with refined flavor. Oven-roasted yellow beetroot becomes sweet with caramel notes, beautifully complemented by the slight acidity of lemon juice and wine vinegar. Olive oil adds richness to the dish, while fresh pea shoots and fennel greens provide brightness and a crunchy texture. This dish is perfect for a light summer dinner or as an elegant garnish that highlights the flavor harmony of Mediterranean cuisine.

Energy value per serving

• Calories: 244.9
• Proteins: 4.7g
• Fats: 12.8g
• Carbohydrates: 24.3g

Ingredients

• Yellow beetroot: 900 g
• Olive oil: 0.3 glass
• Coarse salt: to taste
• Ground black pepper: to taste
• Freshly squeezed lemon juice: 1 tbsp
• Wine vinegar: 1 tbsp
• Fennel: to taste
• Peas: 1 tbsp
• Sea salt: to taste

Cooking steps

1. Preheat the oven to 180˚C. Transfer the beetroot to a baking tray with low sides.

   Required ingredients:

   • Yellow beetroot: 900 g

2. Sprinkle 2 tablespoons of oil; season with salt and pepper. Add ½ cup of water and bake until the beets are tender for 50-60 minutes.

   Required ingredients:

   • Olive oil: 0.3 glass
   • Coarse salt:  to taste
   • Ground black pepper:  to taste

3. Let the beet cool slightly, then peel it.

4. Cut the beet in half and place it on a plate. In a small bowl, mix lemon juice, vinegar, and 2 tablespoons of oil; drizzle the mixture over the beet.

   Required ingredients:

   • Freshly squeezed lemon juice: 1 tablespoon
   • Wine vinegar: 1 tablespoon
   • Olive oil: 0.3 glass

5. Garnish with pea shoots and fennel greens, season with salt.

   Required ingredients:

   • Fennel:  to taste
   • Peas: 1 tablespoon
   • Sea salt:  to taste