Ingredients
For the roasted beetroots
5 baby beetroots, washed
2 tbsp olive oil
5 garlic cloves
2 tbsp balsamic vinegar
For the beetroot tops
5 beetroot tops, sliced
1 tbsp butter
salt and freshly ground black pepper, to taste
1 garlic clove, crushed
85ml/3fl oz white wine
1 tbsp double cream
1 tbsp parsley, chopped
For the chive oil
3 tbsp chives, chopped
3 tbsp olive oil
1 chicken thigh, cooked, sliced, for garnish
Method
- For the roasted beetroot, pre-heat the oven to 200C/400F/Gas 6.
- Place the baby beetroots on a baking tray with the olive oil and the garlic cloves.
- Place in the preheated oven for 10-12 minutes.
- Remove from the oven, drizzle over the balsamic vinegar and return to the oven for a further five minutes, or until tender.
- For the beetroot tops, heat the butter in a small frying pan, and as the butter begins to foam add the sliced beetroot tops.
- Sweat for 3-4 minutes.
- Season to taste, then add the crushed garlic and cook for a further minute.
- Add the white wine, raise the heat to bring to the boil, then reduce to a high simmer, and cook for another 3-4 minutes.
- Finish the dish off with the cream, stirring well, then add the chopped parsley, to serve.
- For the chive oil, place the chives and the olive oil in a mini-blender and blend until smooth.
- Serve the beetroot tops on a serving plate, with the roasted baby beetroots on top. Drizzle the chive oil around the plate and garnish with the sliced cooked chicken thigh.