Oslofjord
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
Recipe developed by Chef Per Hallundbæk
Photo: Photographer Marte Garmann Johnsen
Ingredients:
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
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
