Oven Temperature: 200ºC/400ºF/Gas 6
Cooking Time: 60 minutes
Quantity: Serves 2
I was very excited to get beetroot in my vegetable box, but didn't have a clue what to do with it. I decided to roast it and it worked really well. These are served with a quick wild rice, tofu and vegetable risotto.
A drizzle of vegetable oil
1) Chop of the tops of the beetroot stalks, leaving about 5cm of stalk. Be careful not to bash the skins or cut the stalk off completely or they will leak red juice EVERYWHERE!
2) Put them in a roasting tray and cook for about an hour until they are tender.
3) You can serve them as they are for people to peel themselves, or leave to cool for a while and peel them before serving.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.