Roasted Beetroot
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
2-4
ingredients
- 750 g beetroots (about 6)
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh flat leaf parsley
- 2 tablespoons chopped fresh dill or 2 tablespoons oregano
- 1 sprig mint, chopped
- coarse sea salt
directions
- Peel the beets and trim the stems to about 3 cm. Cut into 4 to 6 wedges, depending on size. Put the wedges in a baking dish that will hold them all in one layer. Add the vinegar, oil and herbs along with a good pinch salt. Toss well.
- Cover the dish with foil and roast in a preheated oven at 200*C for 30 minutes. Remove the foil and roast until just tender when pierced with a fork, about 20 minutes more. There should still be some liquid in the dish; if this evaporates too quickly, add a spoonful or so of water during cooking.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is really delicious. I cut my beetroot up quite small, 1cm cubes and used my zyliss to chop the herbs together. My beetroot may have been quite hard as they did take quite a lot longer to cook. Instead of balsamic vinegar I used a lovely balsamic glaze that I had in my pantry. Served with feta sprinkled over the top. This is one recipe that I will make for Christmas Day lunch.
Tweaks
-
This is really delicious. I cut my beetroot up quite small, 1cm cubes and used my zyliss to chop the herbs together. My beetroot may have been quite hard as they did take quite a lot longer to cook. Instead of balsamic vinegar I used a lovely balsamic glaze that I had in my pantry. Served with feta sprinkled over the top. This is one recipe that I will make for Christmas Day lunch.
RECIPE SUBMITTED BY
MarieRynr
Chester, 0