Recipe: How to Roast Beetroot | Method 2

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.

Also have a look at this recipe (Method 1) for roasting beetroot. Browse our other Beetroot recipes here and here, or Roasted recipes here and here. Be inspired by our Winter recipes here and here.



How to Roast Beetroot

To roast beetroot, scrub them clean. There is no need to peel – the skins slip off easily when they are cooked. Top and tail them and cut into large chunks.

Drizzle with olive oil and a little brown sugar or jaggery. Added some cumin seeds if you wish. Wrap loosely in foil and bake in a 200C (400F) oven for an hour until the beet are cooked.

When they are cooked, rest in the foil for 5 minutes. Then serve with the juices from the foil and a dollop of thick cream or thick yoghurt. You can mix some horseradish or mustard oil in the cream or yoghurt, along a little lemon juice and some salt and pepper.



Baked Beetroot with Cumin

This recipe is cross posted with our sister site, A Life (Time) of Cooking; it appears here as part of our Tips and Hints series.












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