Beetroots with goat cheese and risotto for lazy people

26 Mar 2014


Lookin' good isn't it? Well, I ain't gonna lie, it was bloody beetrootelicious! And on top of that, probably one of the easiest things I've ever made. Ah, ain't life grand sometimes?

What you need for 2:

- 3-4 bootroots
- 4 tblsp of olive oil
- a handfull of hazelnuts
- a handfull of cranberries
- 1 cup of brown rice
- 3 cups of water
- 1 cube of concentrated broth
- 1 goat cheese
- pepper
- salt
- 1 tblsp of soy sauce
- 1 tblsp of vinegar (I used champagne vinigar which is quite mild, so if you use another one maybe try 1/2 tblsp)
- 1 tsp of honey
- a small hand of chopped parsley

Preheat your over to 170°C. Wash your beetroots, rub them with olive oil and pack them in tinfoil. Put them in the oven for at least 1h30 (depending on the size of the beetroots, it might to a little a longer till they're done).

Put the rice in a pan, together with the water and the cube and let it boil for about half an hour, until the water is all gone (it should still be a little sticky, though). Make sure to put the lid on the pan and stirr occasionally.

Chop the walnuts and cut the cheese in slices.

In a cup mix two tblsp of olive oil with the vinegar, the soy sauce, the honey and some pepper and salt.

When you can easily stick a fork into the beetroots, they're ready to come out of the oven. You can now peel the skin of quite smoothly. Be careful not to burn or fingers or stain your clothing tough (yes, both of these calamties have happend to me before).

Cut them in slices and put them on a plate, together with the goat cheese. Sprinkle some nuts and cranberries on top and dripple on some of the dressing.

Add a bit of parsley to your rice before serving, et voilà!


Guten appetit!