:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/qmVLaRCU5FMnX-z0a8rd/65d5ba330216b68790b63ba1031233.jpeg "Roasted beetroot")
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Roasted beetroot
It's a simple but very tasty recipe that preserves the natural sweetness of the beets while baking adds a great, caramelized layer on top.
Ingredients
- 4 pcs Medium beetroot
- 2 Spoons olive oil
- salt and pepper to taste
- 2 Spoons balsamic vinegar
- 2 Cloves garlic, crushed
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Directions
Preheat the oven to 200 degrees Celsius.
Wash the beets thoroughly and, if necessary, remove any bad spots. Leave the skin on if possible - it will help the beet retain its shape and flavour during roasting, and also caramelises better during roasting.
If the beets are large, cut them into halves or marigolds. Small beets can be left whole.
Mix the crushed garlic with olive oil, balsamic vinegar, salt and pepper. Spread this mixture evenly over the beets.
Roast in the preheated oven for about an hour, until the beets are soft and beautifully caramelised on the surface.
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IwaRoasted beetroot
It's a simple but very tasty recipe that preserves the natural sweetness of the beets while baking adds a great, caramelized layer on top.
Preheat the oven to 200 degrees Celsius.
Wash the beets thoroughly and, if necessary, remove any bad spots. Leave the skin on if possible - it will help the beet retain its shape and flavour during roasting, and also caramelises better during roasting.
If the beets are large, cut them into halves or marigolds. Small beets can be left whole.
Mix the crushed garlic with olive oil, balsamic vinegar, salt and pepper. Spread this mixture evenly over the beets.
Roast in the preheated oven for about an hour, until the beets are soft and beautifully caramelised on the surface.
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