Baked beets with caraway, balcamico and fromage frais from Oslofjord, Norway

Baked beets with caraway, balcamico and fromage frais

Sprinkle salt over the beets and put them in the oven at 175 degrees. Let stand about 1 hour, they must be completely tender. When you can stick a knife through them without resistance, they are ready. Let them cool down for a while. Remove the skin with a knife. Boil down the balcamico together with 1 decilitre water, onion, caraway and thyme to approx ½ decilitre left. Add beets up in conjunction with the butter and simmer for 5 minutes without boiling. Stir fromage frais with thyme and cream, season with salt and pepper.

Recipe developed by Chef Per Hallundbæk

Photo: Photographer Marte Garmann Johnsen
For 4 people

8 medium sized beets with skins
500 grams of coarse salt
1 dl balcamico
1 teaspoon caraway
1/4 pot chopped thyme
2 finely chopped shallots
1 clove chopped garlic
100 grams unsalted butter
2 cups fromage frais
2 tablespoons cream
Salt and pepper

The recipe is from:
Grøndalen Gårdsmeieri
Grøndalsveien 17
1929 Auli
[email protected]

Production & Processing 
Facebook Instagram Google Maps 
© Copyright 1995-2018 European Network of Regional Culinary Heritage  |  Disclaimer  |  Cookies & Privacy Policy
Webproduction 2003-2018 Jonas Lindqvist, IT-Syd