Roasted Anchovies with Beetroot

Instructions

1. 1

   Preheat oven to 200°C (180°C fan). Toss beetroot wedges with 2 tablespoons olive oil, half the sea salt, and pepper. Spread on a baking tray and roast for 25-30 minutes until caramelized and tender.

   Tip: Cut beetroots into similar-sized pieces for even cooking.

2. 2

   While beetroots roast, pat anchovies dry with paper towels. Arrange on a separate baking tray lined with parchment paper.

   Tip: Drying the anchovies prevents them from steaming and helps them crisp up.

3. 3

   Drizzle anchovies with 2 tablespoons olive oil and sprinkle with remaining sea salt, black pepper, and fresh thyme. Scatter sliced garlic over the top.

   Tip: Don't overcrowd the tray; give each anchovy space for air circulation.

4. 4

   When beetroots have 10 minutes remaining, place the anchovy tray in the oven. Roast for 8-10 minutes until the anchovies are golden and crispy at the edges.

   Tip: Watch carefully as anchovies can dry out quickly; they should still have a tender center.

5. 5

   While both are cooking, whisk together balsamic vinegar, honey, and remaining 1 tablespoon olive oil in a small bowl. Season with a pinch of salt and pepper.

   Tip: This glaze will add a sweet-tart depth to the dish.

6. 6

   Remove both trays from the oven. Arrange roasted beetroots on a serving platter and scatter the roasted anchovies on top.

   Tip: Serve while still warm for the best flavor and texture.

7. 7

   Drizzle the warm balsamic glaze over the anchovies and beetroots. Top with toasted hazelnuts, red onion slices, and lemon zest. Finish with a squeeze of fresh lemon juice.

   Tip: The bright lemon juice cuts through the richness and balances the umami from the anchovies.