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Soy-glazed baby beetroot

Name: Soy-glazed baby beetroot
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: Serves 4
Ingredients: 16 baby beetroot, peeled and halved; 50ml soy sauce; 1 star anise; 2 cloves; 4 fresh thyme sprigs; 1 garlic clove, still in its skin; Olive oil for roasting; 100g watercress to serve

By: Simon Hulstone

Published: 7 Oct 16
Updated: 26 May 25

Chef and owner of The Elephant, Simon Hulstone, has a genius way with soy sauce. These soy-glazed roasted baby beetroot are a cracking side dish for a roast or you could have them in an autumnal salad.

Easy
September 2016

Test kitchen approved

Serves 4
Hands-on time 20 min, oven time 60 min

Vegetarian

Nutrition: per serving

Calories: 110kcals
Fat: 5/9g (0.9g saturated)
Protein: 2.9g
Carbohydrates: 9.8g (8.7g sugars)
Fibre: 3.2g
Salt: 1.9g

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Ingredients

16 baby beetroot, peeled and halved
50ml soy sauce
1 star anise
2 cloves
4 fresh thyme sprigs
1 garlic clove, still in its skin
Olive oil for roasting
100g watercress to serve

Method

Heat the oven to 200°C/180°C fan/gas 6. Line a baking tray with foil and put in the beetroot. Add the soy sauce, star anise, cloves, thyme sprigs, garlic and a good drizzle of olive oil, then pour in 100ml water and toss the beetroot to coat. Wrap foil over the tin and roast the beetroot for 60 minutes. Test whether the beetroot are tender by poking the tip of a sharp knife into one.
Remove the beetroot from the tin, setting aside the cooking juices. Put the watercress into a medium bowl and, when ready to serve, dress with the reserved cooking juices from the beetroot. Serve both in bowls for guests to help themselves to.