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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Ingredients
Preheat your oven to 400°F (200°C). Peel and slice the white beetroot into thin rounds.
- 2
Assemble the Papillote
Cut two large pieces of parchment paper. On one piece, layer the sliced white beetroot. Top with chopped dried figs, marigold petals, salt, and black pepper.
- 3
Add Coconut Milk
Pour the coconut milk over the beetroot and figs. Drizzle olive oil and lemon juice for added flavor.
- 4
Seal the Papillote
Fold the parchment paper over to create a sealed packet, making sure there are no openings.
- 5
Bake
Place the papillote on a baking tray and bake in the preheated oven for 30-35 minutes, or until the beetroot is tender.
- 6
Serve
Carefully open the papillote (steam will escape) and serve warm, garnished with additional marigold petals if desired.
