To get the full sweetness and nutritional goodness of this under-rated vegetable, then simply roast it.
It is best roasted with the skin on, which is easily removed once cooked if you really want to. Take care not to break the skin when washing and do not cut the roots off.
Leave at least 2.5cm/1” of stalk on the top.
Ingredients for Roast Beetroot:
- Olive Oil
Method to Roast Beetroot:
- Top and tail beetroot but you don’t peel, just scrub the dirt away. You can keep the beetroot leaves as salad too.
- Put in a roasting dish and add a generous glug of olive oil.
- Turn on oven to medium hot, shake beetroot in pan to coat them with the olive oil.
- Roast for about an hour until a knife goes in easily.
For small beetroot I keep them whole and warm or, if big, chopped into a salad bowl with some torn beetroot leaves and a French dressing, fresh chopped mint, feta cheese and avocado.
Eat with bread for a delicious lunch.