Roasted Beetroot
By Simon Miller
You can grow beetroot all year round where we live but this is definitely a winter favourite. You could allow beetroot to cool once its done and chuck together with some rocket and feta for a gutsy spring salad.
How to
Ingredients
- Beetroot – medium sized, many as you want
- A fresh lemon or two
- Salt (rough rock/ sea salt is nice with this
Method
1
Pre heat oven to 180 C – 220 C (depending on your oven. Standard roasting temperature basically)
2
Clean worst of garden off beetroots. Leave roots in tact, trim leaves to short stalks – if they are in good shape you can steam them like spinach.
3
Roast beetroots in an open roasting dish for about an hour (may take 1.5 hours) – give them a squeeze, you’ll know when they’re done. You can chuck a few sprigs of thyme in amongst the roots half way through the roasting time.
4
Remove roasting dish from oven when beetroots can easily be pierced by a sharp knife.
5
Somehow scrape off outer skin without burning your fingers – tea towels, oven gloves – asbestos fingers are useful.
6
Chop beetroots a bit
Squeeze lemon over
Scatter salt over
Eat – yum
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