Wednesday, 7 November 2012
Back when I was a child my Dad used to grow quite a bit of beetroot but all Mum ever did with it was pickle it. As this recipe helps to prove it's a much more versatile vegetable than that.
Prepare: 10 mins
Cook: 1 hour
455g beetroot, whole unpeeled
10 cl garlic, unpeeled, squashed
handful of fresh oregano or marjoram
salt and pepper
10 tbs balsamic vinegar
6 tbs rapeseed oil
Aluminium foil; roasting tray
Heat the oven to 200C.
Tear off 1.5 metres of foil and fold in half to produce a double layer 750mm long.
Place the beets in the middle of the foil with the garlic and herbs.
Season with salt and pepper.
Fold up the foil all round to make a waterproof container and add the vinegar and oil.
Seal and cook for an hour.