Beetroot, Mozzarella & Balsamic

This is a Hugh Fearnley-Whittingstall recipe. I love beetroot. The boy loves his new collarless white linen shirt. I see trouble ahead.

500g beetroot

4 garlic cloves

3tbsp olive oil

Sprigs of thyme

3tbsp good Balsamic vinegar

2 balls buffalo mozzarella

Salt & pepper

Heat the oven to 190/Gas 5. Peel the beetroot and cut into wedges. It’s easy to rub the skin off when it’s cooked but use a normal veg peeler for this. Put the wedges in a baking tin so they fit snugly. Scatter the garlic and thyme on top and drizzle with the olive oil. Add 3tbsp water. Cover with foil and bake for an hour. Catch up with Radio 4.

Insist the boy takes his shirt off. He emerges from the bedroom in a grey T-shirt, having no idea how stunning he looks.

Transfer the beetroot to a large bowl and assess how much is left in the pan in terms of roasting juices. Add another splash of water if there isn’t very much, along with the vinegar. As this is going to be reduced down it probably doesn’t have to be the absolute best quality. I put the tin over a gas ring and scrape the bottom. Reduce until you get a thick glaze.

Pour it over the beetroot and leave it to sit in its marinade. Season well and let it cool to room temperature. Tear up the mozzarella. Arrange the beetroot and mozzarella on plates – I think it has to be white plates really. Spoon over a little of the beetroot syrup.

H F-W suggests this would make a great bruschetta if you toasted some bread and just sliced the beetroot a little smaller and dotted it with the mozzarella. The boy agrees entirely. However – do give regard to how easily bruschetta lose their toppings and consider how you will guard your clothes. Beetroot does not come out easily!