Papillote Of Baked White Beetroot, Figs, Coconut Milk & Marigold Recipe
Make Papillote Of Baked White Beetroot, Figs, Coconut Milk & Marigold Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Preheat the oven to 375°F (190°C). Peel and slice the white beetroot into thin rounds. Rinse the figs and cut them in half.
- 2
Assemble the Papillote
Cut a large piece of parchment paper or aluminum foil and lay it flat. Place the sliced white beetroot in the center, followed by the halved figs.
- 3
Add Coconut Milk
Pour the coconut milk over the beetroot and figs. Drizzle with olive oil and season with salt and black pepper.
- 4
- 5
Bake
Place the papillote on a baking sheet and bake in the preheated oven for 30-35 minutes, until the beetroot is tender.
- 6
Serve
Carefully open the papillote (watch out for steam), and sprinkle marigold petals on top before serving.
