Roasted beetroot
Author: Maureen Clark
Recipe type: Side
Cuisine: European
Serves: 2-4
- 3-4 fresh beetroot bulbs, scrubbed.
- 200g butter.
- Freshly-ground black pepper.
- Sea salt.
- Top the beetroot bulbs with knobs of butter, then wrap beetroot bulbs individually in foil.
- Place on a baking tray and roast in a slow pre-heated oven at 140 C for 1½ hours until medium soft.
- Allow the beets to cool then gently peel away outer skin. Ready to use in a recipe of your choice.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2019/11/08/cooks-notes-shine-a-light-on-winter-veggies/
3.5.3208