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.
1
Preheat the oven to 180˚C. Transfer the beetroot to a baking tray with low sides.
- Golden (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.
- 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.
- 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.
- Fennel: to taste
- Dried peas: 1 tablespoon
- Sea salt: to taste