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Roasted beetroot with garden herbs
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500g bunch beetroot
1x Olive oil spray
½ x 20g pack fresh dill, chopped
½ x 25g pack garden chives, chopped
1 tbsp red wine vinegar
1 tbsp Cooks’ Ingredients nonpareille capers, drained and rinsed
1. Preheat the oven to 190°C, gas mark 5. Leaving 3cm of stalk still attached to each beetroot, remove the leaves. Place the beetroot in a large roasting tin, spray lightly with oil and roast for 50-60 minutes, until tender.
2. Leave to cool, then peel away and discard the skin and stalks. Cut the beetroot into wedges and toss with the herbs, red wine vinegar and capers. Spritz with olive oil and serve.
Typical values per serving:
This recipe was first published in October 2012.