Who doesn’t love the earthy flavours of roasted beetroot? If you dont know how to roast beets in the oven, you’ll know at the end of this, and trust us, the end result is delicious.
You can make roasted beetroot wedges, a roasted beetroot salad or you can just enjoy the beets as they are. Simply put, beetroot is a very versatile ingredient that is a world away from the pickled beetroot we all think of.
- Beets from your box
- 6 x tbsp rape seed oil (other oils work)
- 2 x cloves of garlic (less if your not so keen)
Peel the beets. We recommend wearing gloves when peeling, beetroot can stain your skin or top and tail them and scrub well to remove any dirt.
Chop the beets into quarters, coat in oil and add the crushed garlic.
Place on a baking tray and into a preheated oven (190 degrees) for 25 to 30 minutes or until charred on edges.
- STEP 4 Toast bread, whatever you like and prefer, and add the beetroot, season and eat.
Thrifty tip :
1)Beets can be eaten raw, they're also great juiced, so experiment and find something you like, if you have a glut they can also be pickled.