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    Glazed Baby Beetroot

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    Glazed Baby Beetroot

    Serves: 4


    • 750g baby beetroot
    • 1 head of garlic
    • 200ml vegetable stock
    • Olive oil
    • 8 mozzarella bocconcini (or 1 mozzarella, sliced into 8)
    • 1 bunch of spring onions, sliced
    • Salt
    • Freshly ground black pepper


    1. Peel the beetroot and place in a roasting tin with the unpeeled garlic cloves. Pour over the stock and a good splash of olive oil. Season generously, then bake in an oven preheated to 180°C/gas mark 4 for 1 hour or until the beetroot is tender, ladling the juices over the beetroot every 20 minutes or so. By the end of the cooking, the juices will have evaporated and the beetroot will be glossy.
    2. When cold, slip the skins off the garlic (it will be soft and sweet). Lay out on a platter with the mozzarella and sliced spring onions. If you like, garnish with anchovy fillets.

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