As promised in my last post, I am sharing another simple roasted vegetable dish using beetroot. This versatile and highly nutritional vegetable can be eaten raw, cooked or pickled. Beetroot can be purple-crimson, white or golden in colour.
3-4 Beetroot (cut into wedges)
Extra Virgin Olive Oil
Salt & Freshly Ground Black Pepper
Preparation Time: 20 minutes (approximately)
Cooking Time: 20-30 minutes (approximately)
Serves: 2-4 people (approximately)
Preheat the oven to 180°C and line a baking tray with baking paper.
Peel the skin (using rubber gloves) and cut the stems leaving about an inch. Once peeled and tidied, wash thoroughly, remove any dirt that may be within the stem cavities and pat dry with a paper towel.
Arrange the beetroot wedges neatly in the baking tray. Drizzle olive oil, season with salt and pepper and place in the oven. Half way through the cooking, remove from the oven and drizzle balsamic vinegar over the “Beet’s”. Return back to the oven and cook for a further 15 minutes or until the beetroot is cooked through. You can use a skewer to test if the beetroot is soft and ready.
Whilst the beetroot is roasting in the oven keep an eye on it to ensure even cooking.
This delightful dish can be served hot straight from the oven or at room temperature.