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Beetroot with shallots and herb butter

Recipe from: 26 Novemeber 2011

Ingredients 5
Servings 6
Time 10 mins


  • 8
    small beetroots
  • 4
    shallots or red onions, peeled or breadcrumbs
  • 6
    butter or vegan alternative
  • handful
    soft fresh herbs such as basil, coriander, tarragon, parsley, roughly chopped
  • 5
    anchovies or 10 black olives, smashed


15 mins
Boil the beetroot skin on till tender but firm. Important. Peel and quarter.
Leave the end of the shallots intact and quarter.
Add a little olive oil to a pan and saute until the shallot is soft and starts to caramelise.
Take your time here. Combine a small quantity of butter with the herbs and olives or anchovies to make a rough and chunky pate.
Top the piping hot beetroot with the shallots and a spoon or two of the butter and serve at once.
Alternatively stick in the oven to warm through as you are about to sit down, it will only intensify the flavours. 
Serve the rest of the herb butter on the side.
Notes: The leftover herb butter keeps well; you can even freeze it and is absolutely delicious on toast topped with scrambled egg the next day.

Reprinted with permission of Forage.
To visit Forage’s blog, click here.



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