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