Baked beets with rosemary and pecorino cheese
4 servings
75 minutes
Roasted beetroot with rosemary and pecorino cheese is an elegant dish of European cuisine that combines simplicity and sophistication. The roasted beetroot reveals its natural sweetness complemented by aromatic rosemary and tangy red onion. Wine vinegar adds a light acidity that highlights the richness of flavors, while garlic and sea salt provide depth. The harmony is enhanced by white wine that softens the texture of the greens and delicate petals of pecorino cheese that melt smoothly on warm pieces of beetroot. This dish can be served as a side to meat or fish or enjoyed on its own, as it pairs wonderfully with a glass of dry wine. The recipe's origins trace back to Mediterranean culinary traditions where fresh ingredients and natural flavors create a perfect composition. True enjoyment in every bite!
1
Cut the tops of the beets 2 cm from the base, wash the leaves, dry them, and lay them out separately. Soak the beets in warm water for 5 minutes, then wash thoroughly.
- Young beetroot with tops: 500 g
2
Peel and slice the onion thinly.
- Sweet red onion: 1 head
3
Preheat the oven to 190°C.
4
In a non-stick saucepan, heat 2 tablespoons of olive oil and sauté the onion until golden.
- Olive oil: 4 tablespoons
- Sweet red onion: 1 head
5
Add beetroot, rosemary leaves, salt, and sauté for another 2 minutes.
- Young beetroot with tops: 500 g
- Rosemary: 4 stems
- Sea salt: 0.5 teaspoon
6
Pour in the wine vinegar and 4 tablespoons of water, mix everything, cover tightly with a lid, and bake in a preheated oven for about 45 minutes (a skewer should easily pierce if the beet is ready).
- Red wine vinegar: 3 tablespoons
- Dry white wine: 100 ml
7
Peel and slice the garlic thinly.
- Garlic: 6 cloves
8
Heat the remaining oil in a pan and sauté the garlic until golden. Add the greens to the pan, pour in white wine or water, and cook over medium heat, stirring constantly, until the leaves are soft. Season with salt and pepper.
- Olive oil: 4 tablespoons
- Garlic: 6 cloves
- Young beetroot with tops: 500 g
- Dry white wine: 100 ml
- Sea salt: 0.5 teaspoon
- Chili powder: pinch
9
Cut the cooked beetroot and mix it with the greens and juice from the saucepan and skillet.
- Young beetroot with tops: 500 g
10
Slice the cheese thinly (you can use a vegetable peeler) and sprinkle it over the beet.
- Pecorino cheese: 50 g
