Roast Beetroot

Roast Balsamic Beetroots

In Brief

Prep Time : 30 minutes

Cooking Time : 60 minutes

Serves : 5

For those of you who have popped down to the market stall and tried these little gems, here’s how I do it.

Shopping List

  • Beetroot: 300g
  • Olive Oil: 50ml
  • Balsamic Vinegar: 100ml
  • Salt:
  • Pepper:

Cooking Instructions

I get Blaencamel Farm to give me the best of their beetroots, leaves cut off but  a little stalk left on.

I give them a little rinse but not too much, as to break the skin as it will make them bleed and a lot of flavour and colour will be lost.

I then cover them with water in a deep pan, place a lid on top and bring to the boil, leaving to simmer for a good 30 minutes or until a knife easily pierces them. When you get to this stage drain the water and fill the pan with cold water to cool the beetroots down and stop them cooking This is the time when the skin is extremely easy to remove, so using your hands just rub the skin off and set the peeled beets to one side.

Preheat an oven to 180 Celsius, cut your beetroot up into nice wedges, place on a baking tray with a generous amount of good Italian balsamic vinegar and good olive oil. A large pinch or two of salt and cracked black pepper wont go amiss.

Roast these for a good hour or two turning every 30 minutes.

The result will be heavenly, these earthy roots will be transformed into a sweet, flavoursome delicacy! Highly sought after at Riverside market stall, so get your orders in quickly!