Roasted Beets Recipe

Prepare the Beets

Preheat the oven to 400°F (200°C). Wash the beets and trim the tops and tails. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until tender.

Poach the Beets

Once the beets are roasted, let them cool slightly, then peel and slice them. In a saucepan, combine the apple cider and beet juice. Add the sliced roasted beets and bring to a simmer. Cook for about 10 minutes, allowing the beets to absorb the flavors.

Prepare the Caraway Mousse

In a bowl, beat the cream cheese until smooth. Add the caraway seeds, salt, and pepper. Mix until well combined and set aside.

Prepare the Pistachio Crumble

Chop the pistachios finely. In a small skillet, heat olive oil over medium heat. Add the chopped pistachios and toast them for about 5 minutes until fragrant. Remove from heat and let cool.

Plate the Dish

On a serving plate, arrange the poached beets. Add slices of Granny Smith apple for a fresh crunch. Dot the plate with caraway mousse and sprinkle the pistachio crumble over the top. Drizzle with olive oil and season with salt and pepper to taste.