Beetroot has been called the King of Vegetables. At its best in winter, beetroot’s cheery presence brings joy to the kitchen. It is easy to cook, but is a dense vegetable so takes time. A good vegetable for winter Sunday afternoons.
We have another method for roasting beetroot – you can see it here.
Browse our other Beetroot recipes here and here, or Roasted recipes here and here. Feel free to browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006. Or take time to explore our Winter recipes here and here.
So good straight from the garden. Serve as a veggie, use in a salad or in Beetroot Risotto.
|1 bunch whole beetroot|
Wash the beets well, and trim the leaves leaving about 2cm of stalk. Remove most of the root, but not all. Do not peel. Wrap well in foil, and bake in a medium oven until tender – about 40 – 60 minutes. Unwrap and peel. Serve with black pepper and butter, or with Horseradish Cream.
browse some of the Beetroot recipes