Roasted Beetroot with Coriander

• Nut free
• Gluten free
• Milk free

Preparation time :	20 minutes
Cooking time :	1 hour
Total time :	1 hour 20 minutes

Serves: 6

Ingredients

900g small raw beetroots
3 cloves garlic, bashed to break the skins
1 tbsp coriander seeds, lightly crushed
6 tbsp olive oil
100ml medium-bodied red wine
2 tbsp red wine vinegar
2 tbsp clear honey
2 tbsp fresh, roughly chopped coriander

Method

1. Preheat the oven to 200°C, gas mark 6. Trim the beetroot stalks, leaving about 2cm of stem intact, and reserving the trimmings. Scrub and peel the beetroots, then cut into halves or quarters, depending on size, and place in a large bowl.
2. Add the garlic and coriander seeds to the beetroot with the olive oil, red wine, vinegar and honey. Season and toss well to coat.
3. Place a large square of foil on a baking tray, top with a similar-sized piece of greaseproof paper, then add the beetroot mixture. Cover with another square of greaseproof paper and foil. Seal all the edges well.
4. Roast for 1 hour, shaking the tray once to move the beetroot a little. You will notice that the foil has puffed up – a good sign as it shows there is enough steam in the parcel to cook the vegetables, which should be tender and caramelised when ready. Serve warm or cold, sprinkled with fresh coriander.