3-4 medium sized beetroots
1-2 red onions
juice of 1 meyer lemon
about 200ml apple juice (alternatively orange juice)
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!