Saturday, 19 April 2008

Roast beetroot

Wash and quarter beetroot, if the beetroot is bigger than a golf ball, or if you don't want to wait that long till it's done. Wash stems and young leaves. Place in baking dish or alu foil. Add crushed garlic (plenty of that!), salt & pepper, olive oil and balsamic vinegar. Roast covered, or in alu foil parcel at 200C for 1 hour or until skewer goes right through beetroot.

Ps.: Add radishes if you haven't eaten them by then. They are absolutely delicious roasted.
This is very nice warm or cold.


Kate said...

Ah yes - we love this. Via Jamie Oliver, by any chance? Just finished our second dishful last night. Next time I will try it with radishes too.

Veggie Gnome said...

Yep, via Jamie Oliver, with some adjustments and changes. Roast radishes are delish! :)