Roasted Quail with Beetroot

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the quail dry with paper towels and season generously inside and out with salt and pepper.

   Tip: Dry quail ensures crispier skin when roasted.

2. 2

   Toss beetroot wedges and halved shallots with 2 tablespoons of olive oil, half the thyme, and a pinch of salt. Spread on a baking tray and roast for 20 minutes until they begin to caramelize.

   Tip: Roasting beetroot ahead prevents it from cooking faster than the quail.

3. 3

   In a small bowl, whisk together balsamic vinegar, remaining olive oil, crushed garlic, orange zest, and the remaining fresh thyme to create a glaze.

   Tip: Make the glaze while vegetables are roasting for efficiency.

4. 4

   Remove the beetroot tray from the oven. Push vegetables to the sides and place quail in the center of the tray, breast-side up.

   Tip: Nestling quail amongst vegetables allows flavors to meld.

5. 5

   Brush the balsamic glaze generously over each quail and scatter any remaining thyme sprigs around them.

   Tip: Reserve a tablespoon of glaze for finishing later.

6. 6

   Return the tray to the oven and roast for 12-15 minutes until quail skin is golden and the thickest part of the thigh reaches 65°C when tested with a meat thermometer.

   Tip: Quail cooks quickly; don't overcook or the meat will become dry.

7. 7

   Remove from the oven and transfer quail and beetroot to a warm serving platter. Deglaze the hot tray with vegetable stock, scraping up any browned bits, then whisk in butter and the reserved glaze.

   Tip: Pan sauce adds richness and captures all roasted flavors.

8. 8

   Drizzle the warm pan sauce over the quail and beetroot, then serve immediately while piping hot.

   Tip: Serve with crusty bread to soak up the delicious sauce.