Juicy oven-baked beetroot topped with a generous helping of Snøfrisk®, fresh thyme and toasted pine nuts. There’s something rather special about the combination of sweet beetroot and tangy cream cheese. Quite simply – culinary magic! Perfect for serving at spring barbecues. Recipe by Linnéa Seidel from linneasskafferi.se.
Preheat the oven to 175 °C.
Carefully peel the beetroot. Don’t remove more skin than is necessary. Chop the beetroot into wedges and arrange in an ovenproof dish.
Drizzle with oil and sprinkle with salt. Bake in the oven for around 40 minutes.
Remove from the oven and top with spoonfuls of cream cheese. Bake in the oven for a further 10 minutes.
In the meantime, toast the pine nuts in a frying pan over a medium heat.
Remove the beetroot from the oven. Top with fresh thyme, toasted pine nuts and a little extra salt.
Serve as a simple starter, or perhaps as part of a delicious buffet!