Roasted Beets
Gozney Partner Brad Leone was born and raised in New Jersey, hunting, fishing and exploring nature. He still lives there now with his wife and two kids, taking inspiration from the wild for his love of food and outdoor cooking.
Ingredients
Cooked beetroot
Olive Oil
Garlic
Yogurt
Tomatoes
Salt
Pepper
Lemon
Dried sumak
Equipment Needed
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Instructions
Prevent your screen from going dark as you follow along.
Back on the farm with @bradleone, cooking up the freshest beets around in Roccbox.
Step 1:
Pre-heat a cast-iron pan in Roccbox at around 400°F/200°C.
Step 2:
Slice some pre-cooked beets, adding salt and olive oil before placing in the cast iron pan.
Step 3:
Put the cast-iron back into the Roccbox to start coloring the beets. Slice garlic and add to the pan.
Step 4:
Slice up tomatoes and add salt to taste.
Step 5:
Add yogurt (seasoned with herbs and lemon) to the base of a bowl, layer on the tomatoes and the beets. Sprinkle over dried sumak, basil and black pepper.
Step 6:
Finish with a drizzle of olive oil and a sprinkling of salt. Serve and enjoy!
