Wednesday, 7 November 2012

Roast Beetroot


Back when I was a child my Dad used to grow quite a bit of beetroot but all Mum ever did with it was pickle it. As this recipe helps to prove it's a much more versatile vegetable than that.

Prepare:            10 mins
Cook:                1 hour
Serves:             4
Calories:
Fat:
Protein:

Ingredients:

455g      beetroot, whole unpeeled
10 cl      garlic, unpeeled, squashed
             handful of fresh oregano or marjoram
             salt and pepper
10 tbs    balsamic vinegar
6 tbs     rapeseed oil

Equipment:

Aluminium foil; roasting tray

Method:

Heat the oven to 200C.
Tear off 1.5 metres of foil and fold in half to produce a double layer 750mm long.
Place the beets in the middle of the foil with the garlic and herbs.
Season with salt and pepper.
Fold up the foil all round to make a waterproof container and add the vinegar and oil.
Seal and cook for an hour.

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