Roasted baby beetroot
-
Easy
- May 2005
-
Serves 4
-
Ready in 30 minutes
This cold dish works well as a side dish but also would make for a lovely light lunch.
Nutrition: per serving
- Calories
- 181kcals
- Fat
- 11.6g (1.6g saturated)
- Protein
- 3.8g
- Carbohydrates
- 16.5g carbs (15.2g sugars)
- Salt
- 1.9g
Advertisement
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
Method
- If you’re using the caraway seeds, dry-toast in a hot pan for 30 seconds. Crush and set aside.
- If the beetroot comes with the tops (greens), remove, wash, then blanch for a minute. Drain and set aside.
- 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.
- Whisk the remaining oil, vinegar, mustard, seeds and sea salt, then toss with the beetroot tops and roots. Serve cold.
Advertisement
delicious. tips
This will keep in the fridge for up to 2 days.
Rate & review
Rate
Reviews
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...