Roasted baby beetroot

  • Portion size: Serves 4
  • Ready in 30 minutes
  • Difficulty: easy

This cold dish works well as a side dish but also would make for a lovely light lunch.

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Ingredients

  • 1 tsp caraway seeds (optional)
  • 800g baby beetroot with tops
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp balsamic or sherry vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp sea salt
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Method

  1. If you’re using the caraway seeds, dry-toast in a hot pan for 30 seconds. Crush and set aside.
  2. If the beetroot comes with the tops (greens), remove, wash, then blanch for a minute. Drain and set aside.
  3. Preheat the oven to 220C/fan200C/gas 7. Put the beetroot in a baking tray and toss with half the oil and a little salt. Roast for 20 minutes, until cooked through. When cooled slightly, put on clean rubber gloves and rub the beetroot skins off.
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  5. Whisk the remaining oil, vinegar, mustard, seeds and sea salt, then toss with the beetroot tops and roots. Serve cold.

Nutrition

  • 181kcals Calories
  • 11.6g (1.6g saturated) Fat
  • 3.8g Protein
  • 16.5g carbs (15.2g sugars) Carbs
  • 1.9g Salt

Make Ahead

This will keep in the fridge for up to 2 days.

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