{"id":8074,"date":"2020-11-22T12:53:26","date_gmt":"2020-11-22T11:53:26","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=8074"},"modified":"2020-11-22T12:53:26","modified_gmt":"2020-11-22T11:53:26","slug":"hasselbacksbetor-ugnsrostad-skonhet","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/hasselbacksbetor-ugnsrostad-skonhet\/","title":{"rendered":"Hasselbacksbetor &#8211; ugnsrostad sk\u00f6nhet"},"content":{"rendered":"<p><strong>Hasselbacksbetor \u2013 gammal metod f\u00e5r en nyt\u00e4ndning. Ugnsv\u00e4rmen g\u00f6r underverk f\u00f6r smaken och skapar ljuvliga toner av l\u00e4tt brynt karamelliserad s\u00f6tma. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n<p>Ber\u00f6mmet jag f\u00e5r k\u00e4nns n\u00e4stan pinsamt. Det \u00e4r ju s\u00e5 himla enkelt. Metoden som funnits l\u00e4nge \u00e4r genialisk och f\u00f6rutom att det blir snyggt s\u00e5 h\u00e4nder saker med smaken. Ugnsv\u00e4rmen hittar hela v\u00e4gen in i en annars r\u00e4tt sv\u00e5rforcerad, grov rotfrukt.<\/p>\n<p>Originalet \u00e4r en k\u00e4nd potatisr\u00e4tt. Samma princip med skivor som fortfarande sitter ihop i botten. Sv\u00e5rare \u00e4r det inte. Potatis, betor, eller andra rotfrukter skalas och skivas men bara delvis. T\u00e4nk dig att du ska skiva betan tunt, men ist\u00e4llet f\u00f6r att l\u00e5ta kniven forts\u00e4tta hela v\u00e4gen s\u00e5 stoppar du en halv, eller en knapp centimeter, innan den n\u00e5r sk\u00e4rbr\u00e4dan.<\/p>\n<p>Just betor blir s\u00e5 himla bra p\u00e5 det h\u00e4r s\u00e4ttet. De f\u00e5r den d\u00e4r koncentrerade, s\u00f6tbrynta smaken n\u00e4r sockret som finns lagrat i dem blir till n\u00e4rap\u00e5 knaprig karamell. Och h\u00e4rifr\u00e5n l\u00e4gger vi till n\u00e5gra av betornas b\u00e4sta smakkamrater f\u00f6r en riktig smakfest.<\/p>\n<p>Helt utan restriktioner bjuder vi in s\u00e4ltan fr\u00e5n vitost, g\u00e4rna en svensk variant om du hittar, och det du ska leta efter \u00e4r ostar som liknar feta eller chevre. Vi g\u00f6r den extra kr\u00e4mig med cr\u00e8me fraiche och plockar dessutom fram honung, timjan och rosmarin.<\/p>\n<p>Nu k\u00f6r vi och du kommer inte \u00e5ngra dig.<\/p>\n<h2>Hasselbacksbetor<\/h2>\n<p>4 personer<\/p>\n<ul>\n<li>700 g r\u00f6d- eller gulbetor<\/li>\n<li>olivolja<\/li>\n<li>salt<\/li>\n<li>timjan<\/li>\n<li>rosmarin<\/li>\n<li>honung<\/li>\n<\/ul>\n<h4>Ostkr\u00e4m<\/h4>\n<ul>\n<li>1 dl cr\u00e9me fraiche<\/li>\n<li>100 g vitost, typ chevre eller feta<\/li>\n<\/ul>\n<h4>G\u00f6r s\u00e5h\u00e4r<\/h4>\n<ol>\n<li>S\u00e4tt ugnen p\u00e5 200 grader. Skala betorna och sk\u00e4r dem i tunna skivor, men inte helt igenom. Skiljer det mycket i storlek s\u00e5 kan de st\u00f6rsta halveras innan de skivas.<\/li>\n<li>Ringla \u00f6ver olja. Salta, v\u00e4nd runt och st\u00e4ll in i ugnen. Ugnsrosta i cirka 45 minuter. Betorna ska f\u00e5 lite f\u00e4rg och vara mjuka rakt igenom. Str\u00f6 \u00f6ver lite timjan och rosmarin. Ringla honung \u00f6ver.<\/li>\n<li>Mixa ihop cr\u00e8me fraiche och ost som bjuds som tillbeh\u00f6r.<\/li>\n<\/ol>\n<p>Servera till n\u00e5got vegetariskt, till lamm, vilt eller mmm, till torskrygg. Eller g\u00f6r som vi gjorde senast, \u00e5t p\u00e5 st\u00e5ende fot vid spisen s\u00e5 fort de kom ur ugnen. S\u00e5 gott!<\/p>\n<p>Betor har blivit en riktig favorit h\u00e4rhemma och det finns m\u00e5nga inl\u00e4gg p\u00e5 temat. Kika g\u00e4rna p\u00e5<a href=\"https:\/\/blogg.land.se\/skog-till-bord\/rodbetshummus-en-skon-rod-rora\/\"> inl\u00e4gget med r\u00f6dbetshummus<\/a> eller den h\u00e4r <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/finhackad-rodbetssallad-smakrik-skonhet\/\">underbart goda hackade r\u00f6dbetssalladen.<\/a><\/p>\n<p>Och vill du kolla p\u00e5 originalet <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/hasselbackspotatis\/\">hasselbackspotatis s\u00e5 finns det recept vid l\u00e4nken h\u00e4r<\/a>. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hasselbacksbetor \u2013 gammal metod f\u00e5r en nyt\u00e4ndning. Ugnsv\u00e4rmen g\u00f6r underverk f\u00f6r smaken och skapar ljuvliga toner av l\u00e4tt brynt karamelliserad s\u00f6tma. V\u00e4lkommen in i k\u00f6ket! Ber\u00f6mmet jag f\u00e5r k\u00e4nns n\u00e4stan pinsamt. Det \u00e4r ju s\u00e5 himla enkelt. Metoden som funnits l\u00e4nge \u00e4r genialisk och f\u00f6rutom att det blir snyggt s\u00e5 h\u00e4nder saker med smaken. Ugnsv\u00e4rmen&#8230;<\/p>\n","protected":false},"author":152,"featured_media":8075,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64],"tags":[557,558,357,87],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Hasselbacksbetor - ugnsrostad sk\u00f6nhet - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Hasselbacksbetor \u2013 gammal metod f\u00e5r en nyt\u00e4ndning. 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