My love for beetroots is deep especially in their simplest form, roasted with olive oil and salt. I’m still pulling beautiful pink and purple bulbs out of the garden and eating roasted beetroot hot and cold. I use cold, roasted ones in salads and sandwiches and serve hot beetroots with roasted meats and fish. Roasting beetroots brings out their sweetness which makes them more appealing to kids. These colourful gems are so nutritious and tasty I’ll be roasting them until the last bulb gets pulled out of the garden.
beetroots of any colour and size
- Pre-heat the oven to 195° (175° Fan). Trim away the leaves (use any small, undamaged leaves in a salad) and excess root but do not cut the flesh. Wash the bulbs and dry with a clean cloth.
- Get a muffin tin then in each well put a piece of tinfoil large enough to parcel each bulb. Put a bulb in each well then drizzle over with olive oil, grind over with salt then add a small piece of rosemary.
- Wrap up each bulb then place the tray into the oven and roast for 40 minutes or until the beetroots are tender. If you have other things in the oven roasting can take longer.
- Open each parcel and let the beetroots cool for a minute or two then using a piece of kitchen roll peel the skin away from the beetroot. It should come away easily. Quarter or slice the peeled beetroots and serve.