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Baked Beetroot with a Redcurrant Glaze
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Enjoy the flavour of fresh, new season beetroot by cooking it in its own foil bag in this easy, oven-baked recipe.
The beetroot can be cooked the day before. Leave it in the foil bag and store in the fridge. To reheat, place the bag in a hot oven for 20 minutes. Alternatively, serve cold in its cooking juices.
If you prefer, you can remove the skin from the beetroot with a vegetable peeler before cooking. Try other herbs such as thyme or rosemary, instead of oregano.
Larger beetroot may need to be cut into quarters before cooking.
For larger batches, it is better to make several bags.
Typical values per serving:
This recipe was first published in July 2004.