Beet Rosette Recipe
Appetizer with baked brie, blood orange, and blueberry compote
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Ingredients
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Ingredients for Beet Rosette
Method
Instructions for Beet Rosette
Prepare the Beetroot
Preheat your oven to 400°F (200°C). Wrap the beetroot in aluminum foil and roast in the oven for about 45-60 minutes or until tender. Once cooked, let them cool, then peel and slice thinly.
Make the Blueberry Compote
In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for about 10-15 minutes, stirring occasionally until the blueberries have broken down and the mixture thickens. Remove from heat and let it cool.
Prepare the Blood Orange
While the compote cools, peel the blood oranges and slice them into rounds.
Assemble the Dish
On a serving platter, arrange the sliced beetroot in a rosette pattern. Place slices of baked brie on top of the beetroot and scatter the blood orange slices around.
Finish with Compote and Garnish
Drizzle the blueberry compote over the baked brie and beetroot. Drizzle olive oil, season with salt and black pepper, and garnish with fresh mint leaves.
