Roasted balsamic beetroot

Yield: 4 servings

Measure Ingredient
8 \N Beetroot; fresh and
\N \N ; unskinned, up to 10
140 millilitres Water; up to 280
4 \N Dsp walnut oil
2 \N Dsp balsamic vinegar
1 \N 30 grams who walnuts; shelled
\N \N Salt and pepper


Wash the beetroot well but do not scrub or tear the skin. the best way I find to cook them is in a roasting tin with ¼-½ pint water, cover with foil and cook until tender, approximately 11/2 hours at gas mark 3/160C/325F.

When cooked, cut off the beetroot tops and bottoms, peel and dice into large chunks.

To finish, heat the walnut oil, toss in the diced beetroot, add the balsamic vinegar, a few whole walnuts and heat through. Season with salt and pepper and serve either hot or cold.

Carlton Food Network

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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