{"id":10367,"date":"2022-09-09T09:16:36","date_gmt":"2022-09-09T07:16:36","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=10367"},"modified":"2022-09-09T09:16:36","modified_gmt":"2022-09-09T07:16:36","slug":"rodbetor-med-chevrekram","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/rodbetor-med-chevrekram\/","title":{"rendered":"R\u00f6dbetor med ch\u00e8vrekr\u00e4m"},"content":{"rendered":"

R\u00f6dbetor med ch\u00e8vrekr\u00e4m \u2013 Nytt? Nej, men en r\u00e4tt att komma ih\u00e5g, plocka fram och njuta av. F\u00f6r det h\u00e4r \u00e4r verkligen bra! V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Det \u00e4r r\u00f6dbetans tid. Smakrika med den lite jordiga s\u00f6tman de f\u00e5r efter en hel sommar i b\u00e4dden. Och efter en stund i ugnen, himmelriket s\u00e5 goda.<\/p>\n

Den d\u00e4r speciella tonen av jord kan man k\u00e4nna tveksamhet inf\u00f6r, men den kan t\u00e4mjas och ugnen \u00e4r ett s\u00e4kert kort. Med ugnsrosten f\u00f6rst\u00e4rks s\u00f6tman och ytan f\u00e5r en l\u00e4tt karamellisering. Till det adderas s\u00e4lta med osten som ocks\u00e5 ger en viss syra.<\/p>\n

Cr\u00e8me fraiche ger ytterligare en syrlig ton och en sval, mjuk struktur som kontrasterar ugnsrostens fras. Perfekt!<\/p>\n

Eftersom jag inte kan hejda mig rostar jag en n\u00e4ve valn\u00f6tter med honung och lite rosmarin.<\/p>\n

Till dig som vill sm\u00e4lta lite extra honung att ringla \u00f6ver betorna s\u00e4ger jag: 40 grader, inte mer. Det \u00e4r temperaturen honungen klarar utan att f\u00f6rlora i smak.<\/p>\n

R\u00f6dbetor har blivit en favorit i odlingen och det blir ett antal r\u00e4tter med olika karakt\u00e4r som startar med f\u00f6rsommarens sp\u00e4da som bara kokas och \u00e4ts med sm\u00f6r. Efter det en period med kokta i olika salladsvarianter med vin\u00e4grett<\/a> och de kalla sopporna<\/a>. Sedan kommer r\u00f6dbetspajens<\/a> och ugnsrostens tid och till sist de syrade<\/a> som st\u00e5r p\u00e5 parad i kylen i trygga rader. R\u00f6dbetan \u00e4r verkligen b\u00e5de prim\u00f6r och stapelvara.<\/p>\n

R\u00f6dbetor med ch\u00e8vrekr\u00e4m<\/h2>\n

4 personer<\/p>\n

    \n
  • 600 g f\u00e4rska, r\u00f6d- och gulbetor<\/li>\n
  • 175 g ch\u00e8vreost<\/li>\n
  • 1 \u00bd dl cr\u00e8me fraiche<\/li>\n
  • 1 n\u00e4ve valn\u00f6tter<\/li>\n
  • 1 \u2013 2 msk honung<\/li>\n
  • rosmarin, sparsamt<\/li>\n
  • flingsalt<\/li>\n
  • eventuellt extra honung<\/li>\n<\/ul>\n
      \n
    1. S\u00e4tt ugnen p\u00e5 200 grader. Skala betorna och sk\u00e4r i halvor eller kvartar beroende p\u00e5 storlek. V\u00e4nd i olja och salta l\u00e4tt. De ska bli mjuka och f\u00e5 en fin yta. R\u00e4kna med att det tar 20 \u2013 30 minuter.<\/li>\n
    2. Under tiden mixas ch\u00e8vre och cr\u00e8me fraiche till en j\u00e4mn kr\u00e4m.<\/li>\n
    3. Rosta n\u00f6tterna med lite honung, en gnutta rosmarin. H\u00e4ll upp p\u00e5 ett fat och str\u00f6 \u00f6ver flingsalt. Hacka eventuellt grovt n\u00e4r n\u00f6tterna svalnat.<\/li>\n
    4. Bred ut ostkr\u00e4men p\u00e5 ett fat och l\u00e4gg p\u00e5 betorna. Str\u00f6 \u00f6ver n\u00f6tterna och den som vill ringlar \u00f6ver lite honung, men bara en aning.<\/li>\n<\/ol>\n

      Allt gott h\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

      R\u00f6dbetor med chevrekr\u00e4m \u2013 Nytt? Nej, men en r\u00e4tt att komma ih\u00e5g, plocka fram och njuta av. F\u00f6r det h\u00e4r \u00e4r verkligen bra! V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":10368,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64],"tags":[352,357],"yoast_head":"\nR\u00f6dbetor med ch\u00e8vrekr\u00e4m - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"R\u00f6dbetor med chevrekr\u00e4m \u2013 Nytt? Nej, men en r\u00e4tt att komma ih\u00e5g, plocka fram och njuta av. F\u00f6r det h\u00e4r \u00e4r verkligen bra! 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