Oven-Baked Beetroot With Grapefruit & Blue Cheese Polenta

Be prepared that this dish is hard to arrange nicely on the plate. Nevertheless I'm sure you'll enjoy its various flavours and textures and its great colours! (inspired by a recipe in "Living at Home")
2 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
Uploaded by: krus mynta


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Ingredients for 2 servings

3-4 medium sized beetroots

1-2 red onions

olive oil

juice of 1 meyer lemon

about 200ml apple juice (alternatively orange juice)

1-2 grapefruits

100 g polenta

1 tsp (or to taste) chopped rosemary or thyme

150 g gorgonzola cheese, crumbled

grated parmesan cheese

freshly ground salt, pepper, nutmeg to taste



Preheat the oven to 374°F (190 degrees celsius). Peel and chop beetroots and onions. Butter a casserole, fill in beetroots and onion, add both lemon and apple juice, drizzle with olive oil, salt and pepper. Bake in the oven for 30-40 minutes (depending on the size of the beets).


Occasionally stir and check if the beets need some more juice. At the end of the baking time the beets should still be a quite firm to the bite since they go back into the oven for another 10 to 15 minutes later.


While the beets are baking, fillet the grapefruit and chop rosemary or thyme.


For the polenta bring 500ml salted water (or vegetable stock) to a boil, stir in polenta and herbs. Turn off the heat, cover with a lid and let rest for about 5 to 7 minutes. Then stir in some grated parmesan cheese. Season with pepper and nutmeg to taste.


Take the casserole out of the oven. Add grapefruit filets. Carefully spoon the polenta on top of the beet grapefruit mixture. Sprinkle with the gorgonzola and if you like more parmesan cheese.


Bake for another 10 to 15 minutes until the top turns golden.


Enjoy with grilled lamb, a steak, or simply on its own!

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