Roasted Beetroot
Ready In: 1 hr
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.
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