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    Baked Beetroot with a Redcurrant Glaze

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    Baked Beetroot with a Redcurrant Glaze

    Enjoy the flavour of fresh, new season beetroot by cooking it in its own foil bag in this easy, oven-baked recipe.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 4

    Ingredients

    • 1 bunch Waitrose Fresh Raw Beetroot, scrubbed
    • 2 cloves garlic, crushed
    • ½ x 10g pack fresh oregano, roughly chopped
    • 50ml balsamic vinegar
    • 50ml extra virgin olive oil
    • Juice of 1 large orange
    • 2 tbsp Waitrose Redcurrant Jelly with Port

    Method

    1. Preheat the oven to 200°C, gas mark 6. Trim the roots and then the green leafy tops from the beetroot, leaving a flat base to stand the beetroot on during cooking.
    2. Lay a large piece of foil on the work surface with a similar-sized piece of non-stick baking parchment on top. Stand the beetroot in the centre.
    3. Place all the other ingredients in a small pan and warm together until the redcurrant jelly melts. Season with salt and freshly ground black pepper and leave to cool slightly.
    4. Gather up the sides of the foil and parchment and scrunch together to form a bag. Pour the cooled liquid in at the top and twist firmly to seal.
    5. Bake in the oven for 1½ hours or until just tender when pierced with the tip of a sharp knife. Cut into quarters and place on a serving plate. Pour the cooking juices over and serve with crusty bread, cubed Capricorn Goat's Cheese and a bag of Waitrose Watercress, Rocket and Spinach salad.

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    Cook's tips

    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.

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