Roasted beetroot with scordolea sauce

Name: Roasted beetroot with scordolea sauce
Ingredients: 2 long beetroots; 4 slices of bread; 100 ml warm water or stock; 2 cloves of garlic; 100 g ground walnuts; 15 ml lemon juice; 1/2 teaspoon salt; 100 ml oil

Season - Roasted beetroot with scordolea sauce by Octaviana I. - Recipia

Roasted beetroot with scordolea sauce, a bread, walnut and garlic cream, is served in little stacks of slices. The cream stays fluffy; I took inspiration from Horia Vârlan and roasted the beetroot in the oven. I choose long beetroots of similar thickness so I can cut them into similar-sized rounds. Preparation: 20 minutes. Cooking: 60 minutes. Resting: 15 minutes. Total time: 95 minutes. Serves: 4. About 500 kcal and 8 g protein per serving.

Ingredients

2 long beetroots
4 slices of bread
100 ml warm water or stock
2 cloves of garlic
100 g ground walnuts
15 ml lemon juice
1/2 teaspoon salt
100 ml oil

Preparation

1. Preheat the oven to 200 °C. Put the whole beetroots in a baking dish and roast for 60 minutes, until a fork slides into them easily. 2. Leave them to cool for 15 minutes. Meanwhile, soak the bread in 100 ml warm water or stock, then squeeze it well and set aside the remaining liquid. 3. Blend the squeezed bread with the peeled garlic. Mix in the ground walnuts, lemon juice and salt. 4. Gradually pour in the oil, a little at a time, blending well after each spoonful, until you have a fluffy, smooth cream. 5. Peel the cooled beetroots and slice them. Put a spoonful of sauce on each slice, stack 3-4 slices at a time and decorate the little towers with a little cream.

Notes

Choose long beetroots of similar thickness; a very large one may take longer to roast than a thin one. If one softens before the other, take it out and leave the other in the oven until a fork slides in easily. Taste the walnuts before adding them to the cream, as rancid ones change its flavour. I keep the beetroot and cream separately in sealed containers in the fridge for up to 3 days. For a gluten-free version, use gluten-free bread instead of regular bread; the dish contains walnuts. Arrange the little towers on a platter and serve with fresh bread.