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Baked beets with coriander, mint & pistachios
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750g small raw beetroot
1 tbsp olive oil
For the relish
50g shelled, unsalted pistachio nuts, roughly chopped
1 clove garlic, finely chopped
3 tbsp chopped coriander
2 tbsp torn mint leaves
3 tbsp extra virgin olive oil
Lemon juice, to taste
1. Heat the oven to 180°C, gas mark 4. Trim and wash the beets and put them into a foil parcel (best to use a double layer) big enough to
be pulled up round the beets and sealed. Before closing the package drizzle over some olive oil, add a splash of water and season. Seal the edges of the package and put it into a roasting tin.
2. Bake for 40-60 minutes. It can take even longer for the beets to become tender. Test they are done with the point of a knife. When the beets are cool enough to handle, slip off their skins and cut them into halves or quarters, depending on their size. Put onto a serving dish.
3. To make the relish, bash the nuts and garlic in a mortar with some salt. Add the herbs and bash a bit more to break everything down (you want to end up with a rough mixture, not a finely ground paste). Stir in the oil and lemon juice, and season to taste. Spoon the relish over the beetroot to finish.
Typical values per serving:
This recipe was first published in June 2019.
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