Roasted baby beetroot

Name: Roasted baby beetroot
Yield: Serves 4
Cuisine: British recipes
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

Easy
April 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

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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

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.

Roasted baby beetroot

Ingredients

Method

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