Taste of Thursday with Petite Kitchen: Baked Beetroot & Kale with Thyme Cream Sauce & Crispy Parmesan topping

Baked Beetroot and Kale with Thyme Cream Sauce and Crispy Parmesan topping.

This beautiful and tender baked beetroot and kale dish is topped with a lemon zest and thyme cream sauce, sprinkled with a generous handful of parmesan, then baked in the oven until lovely, golden and crispy. Perfectly rich and decadent, for if you are feeling like something a little bit special. Heavenly.

3 large beetroots, scrubbed
a bunch of kale, rinsed and stems removed
1 cup cream fraiche (mascarpone or thickened cream works well also)
a lunch handful of fresh thyme, roughly chopped
zest one lemon
a large handful of grated parmesan
extra virgin olive oil for drizzling
sea salt
pepper

Preheat the oven 180°C.

In a large saucepan, cover the whole beetroots in water. bring to the boil, then simmer for 25-30 minutes or until just tender. Drain and leave to cool. When cool enough to handle, peel the skins, and roughly cut in to chunks, then transfer to a large baking dish, along with the kale.

In a small mixing bowl, add the cream fraiche, thyme, lemon zest and a large pinch of salt and pepper. Mix well, then pour over the beetroot. Sprinkle the parmesan on top, then drizzle with extra virgin olive oil.

Bake in the oven for 30-35 minutes or until lovely and golden on top.

*gluten free
*vegetarian

xx Petite Kitchen