Beetroot and sour cream

I served this dish, not knowing if it would taste good. Sometimes, I do have these doubts or questions, especially when making something I have not made before. This was exactly what happened because of my beetroot, harvested an hour before (the time I had a garden), and especially the pink ones I love. The stripes - pink and white – get lost when baked, so serving them fresh captures that essence. But then, a few years ago, autumn was approaching rapidly, and I did not wish to eat just fresh beetroot. So, baking some of them and mixing with fresh ones was the way to go. Pears and pistachios just happened to be in front of me, as well as a lemon. At the end of the day, this was the favourite dish of the evening.


400 g sour cream
600 g coloured beetroot – half thinly sliced, half cut into wedges
2 tbsp mild olive oil for beetroot
a small handful of fresh thyme, oregano or marjoram
200 g pears, sliced
1 garlic clove, grated
2 tbsp capers (preferably Pantelleria) in olive oil*
1 tbsp ground pistachios
sea salt to taste
freshly grated pepper to taste
1/3 organic lemon zest, finely grated

Place the sour cream in a sieve over a bowl. Cover and leave to drain for at least 6h, but preferably 12h.

Heat the oven to 200°. Place beetroot wedges, herbs, oil, and salt in a pan and mix. Place in the oven and cook until ready (almost soft, yet with some crunch). Take out and let cool to room temperature.

When cooled, mix with sliced beetroot, pears, capers, and a bit of salt (because you have already sliced the baked beetroot).

Spread the cream on a plate, to with the beetroot mixture, sprinkle with pistachios, pepper and lemon zest and serve.