Growing up many of us have memories of eating tinned beetroot with cold cuts and salad for lunch and to be honest I was not too fussed on it. These days it is bandied about as somewhat of a super food and used raw in juices regularly for its health giving benefits including lowering blood pressure if consumed regularly. Beetroot is easily grown on the Downs and can be a good backyard crop for novice gardeners.
My favourite way to eat beetroot is roasted.
Slow roasted beetroot w garlic
- Preheat oven to 180 degrees
- Scrub or peel (a bit messy) desired amount of beetroot and cut into quarters or wedges
- Peel some fresh garlic cloves, I do quite a few as we love garlic
- Add beetroot and garlic to a bowl and toss in the following:
- A decent glug of good olive oil – About 3 tablespoons
- A good handful of fresh thyme
- Two tablespoons of balsamic vinegar
- A sprinkle of brown sugar – About 2 teaspoons is generally good
- Season with salt and cracked pepper
- Spread onto baking tray and bake for about an hour (Leave a further 10 or so minutes if you like them extra caramelised and slightly crunchy like me)
TO SERVE: I love to toss warm roasted beetroot through a salad of mixed greens and kalamata olives with either crumbled feta or ripe blue cheese. It is also a wonderful accompaniment to a hearty roast dinner, Yum.