Sweet Potato and Beetroot Tian with Goat Cheese

Sweet Potato and Beetroot Tian with Goat CheeseYay! I’m quite excited since I have just finished my first official copywriting job. I really hope they’ll be happy with what I have written. Since I am trying to get into the copywriting world and I’m also taking a course on the subject and with the wedding coming up, I will only be able to post once a week until the end of august. Continue reading

This recipe is actually something I made last week during one of the days where the temperature was a couple degrees lower. Today, I don’t think I’d be able to stay near the oven for more than a few seconds. This sweet potato and beetroot tian is actually the second one I ever made… but I like its look and its taste. As a base for my version I took the recipe from ohmyveggies. I chose this recipe because it looked like the result I was aiming for. I hope you like it!

Sweet Potato and Beetroot Tian with Goat Cheese Sweet Potato and Beetroot Tian with Goat Cheese

 

Sweet Potato and Beetroot Tian with Goat Cheese

 

Recipe for 4-6

Prep time: 20-25 min

Cook time: 1 h 30

 

Ingredients:

450 g raw beetroots

450 g sweet potatoes

20 g melted butter (+ extra to grease baking dish)

2 tsp. dried thyme leaves

60-80 g grated hard goat cheese

Salt and pepper

 

Recipe:

Heat oven at 180°C and grease a baking dish (mine has a 21 cm diameter).

Peel the beetroots and slice them using an electric or manual slicer. Place them in a bowl. Give the slicer a wipe or rinse it under the water. As with the beetroots, do the same with the sweet potatoes: peel, slice and place in a second bowl. In each bowl sprinkle one tsp. of the dried thyme and salt and pepper. Gently mix.

Place the beetroot and sweet potato slices in the baking dish by alternating them (1 or 2 of one sort per time). Make sure the slices are tightly placed together.

Bake in the oven for about 1 h 20 min. Sprinkle the goat cheese on top and bake for another 10-15 minutes. Let it rest for a few minutes before serving.