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