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Baked beetroot

For perfect tenderness, bake the beetroot very slowly at a low temperature.

Lynn Cole

Ingredients
Serves: 4 

  • 8 small beetroot
  • 60 g butter
  • 4 spring onions, trimmed, washed and finely sliced
  • 1 tablespoon snipped fresh chives
  • 2 teaspoons chopped fresh parsley
  • 1/2 cup pouring cream
  • 2 baby gherkins, cut into very fine strips

Directions
Preparation:20min  ›  Cook:3hours45min  ›  Ready in:4hours5min 

  1. Preheat the oven to 150°C. Carefully wash the beetroot, taking care not to pierce or bruise the skins. Wrap each one in a square of buttered foil and put in a roasting pan. Bake in the oven for 3 – 3 1/2 hours, or until the skins come away easily when rubbed gently.
  2. Remove from the oven and, when cool enough to handle, peel carefully and cut into quarters. Melt the butter in a large frying pan, add the beetroot, spring onions and herbs and toss gently until coated with the butter. Remove the beetroot and put into a heated serving dish. Add the cream to the pan, bring to the boil, boil for a minute, then pour over the beetroot.
  3. Sprinkle the beetroot with the gherkin strips and serve with roast pork, grilled loin chops or crispy roast duckling.

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