Roasted baby beetroot

Roasted baby beetroot
  • Serves icon Serves 4
  • Time icon 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
Calories
181kcals
Fat
11.6g (1.6g saturated)
Protein
3.8g
Carbohydrates
16.5g carbs (15.2g sugars)
Salt
1.9g

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

  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.
  4. Whisk the remaining oil, vinegar, mustard, seeds and sea salt, then toss with the beetroot tops and roots. Serve cold.

delicious. tips

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

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