falls roasted beetroots

falls roasted beetroots

Serves 2
4 beetroots
1/2 tsp sea salt
1/2 tsp dried rosemary
a dash of pepper
1 tbsp olive oil
1 tbsp apple cider vinegar
6 cloves of garlic
a good handful of parsley
45g goat cheese (if vegan change cheese with walnuts)
Preheat the oven to 440F/225°C. 
Start by washing the raw beets and cut them up in chunks and mix them with salt, rosemary, pepper, olive oil and vinegar. Line a baking sheet with parchment paper and place the beets on the baking sheet with the garlic and pop it in the oven for 20 minutes. After 20 minutes remove the garlic, stir around the beetroots and bake for additional 10 minutes.
Arrange the beets, garlic, parsley and goat cheese on a plate, drizzle olive oil on top, toast a piece of rye bread.

my version of no-knead bread

time: about 1½ hours plus 14 to 20 hours rising

2 1/2 cup (6dl) cold water
3 g active yeast (size of a pea) or 1/4 tsp dried yeast
3 tbsp sourdough
1 tbsp sea salt
1 tsp unpasteurized honey
2 3/4 cup (400 g) whole flour (I used whole ølandshvede)
3 1/2 cup (450 g) light flour (I used ølandshvede)
Extra flour for folding
A oven proof dutch oven, cast iron or ceramic pot all with lid.

1. Place water in a large mixing bowl. Solve the yeast into it by stirring. Add salt and honey and stir until well mixed. Sift the flours and add to the water mixture. Mix together until all is combined. Dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

2. A half-hour before dough is ready, heat oven to 500F/250°C Put a heavy covered pot (oven proof dutch oven, cast iron or ceramic pot all with lid) in oven as it heats.

3. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Dust a dishtowel with flour and place the dough here. Then dust the dough with flour and cover loosely with plastic wrap and let rest about 15 minutes.

3. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Slash the dough with a knife and then cover the pot with lid. Bake for 30 minutes then lower the temperature to 445F/230°C and remove lid and bake another 15 minutes. Cool on a rack. Let cool a bit before cutting so the bread will conserve the moist when cut.