Tuesday, March 12, 2013

Quick and Easy: Roast Beetroot

I do these guys all the time. Delicious and sweet. After roasting I keep the skins on to eat, but if you prefer you can remove easily.. they should just slip off. Chop up and eat in a salad, wonderful with goats cheese, blue cheese, mozzarella and balsamic, apple and walnuts, spinach and horseradish. Whizz up into a soup or eat for lunch on a bruschetta. They will also keep for a while in the fridge.

Chop of the leaves (keep and eat in a salad or saute with garlic) and wash. Keep whole and spread out on a roasting tray. Drizzle with olive oil and salt and pepper. Seperate a head of garlic, keep skins on, and scatter over beetroot. Lastly add a couple of bay leaves. Roast at 200c for 45 mins to an hour, or until crispy on outside and soft in the center.

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