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    Roast beet parcels with green aioli

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    Roast beet parcels with green aioli

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 20 minutes

    Serves: 4


    600g beetroot, halved if large, stalks trimmed to 4cm
    8 thyme sprigs
    3 tbsp olive oil
    2 tbsp balsamic vinegar
    6 garlic cloves, unpeeled
    4 tbsp mayonnaise
    2 tbsp Greek yogurt
    2 x 200g packs Swiss chard, leaves separated, stalks roughly chopped
    ½ lemon, juice


    1. Preheat the oven to 190˚C, gas mark 5. Cut out 4 x 25cm squares of foil; divide the beets and thyme between them, bringing up the edges. Add ½ tbsp oil, ½ tbsp vinegar and 1 garlic clove to each square. Seal the foil tightly to make 4 loose, but well-sealed, parcels. Place on a baking sheet and bake for 50-55 minutes, until the beets are tender when a skewer is inserted through the foil.

    2. Meanwhile, peel and slice the remaining 2 garlic cloves. Put ½ in the small bowl of a food processor with the mayonnaise, yogurt and a small handful of chard leaves (no stalks). Season and whizz to make an aioli flecked with green.

    3. Put the remaining 1 tbsp oil in a frying pan set over a medium heat. Add the chard stalks and stir-fry for 3-4 minutes. Add the remaining garlic and cook for 1 minute, then add the remaining chard leaves with 1 tbsp water and cook for 2 minutes, until wilted. Add the lemon juice; season. Unwrap the beets. Squeeze the garlic from its skin and serve with the beets, aioli, greens and crusty bread, if liked. 

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    This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue


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