Soy-glazed baby beetroot

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

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.

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.

delicious. tips

If you can’t find baby beetroot, use 4 regular size beetroot and cut them into 4cm chunks (wear rubber gloves).

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