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Roasting Beetroot… a delicious idea!

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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 How to:
  • 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
Then:
  • 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. BeetrootSalad WhatsOnElement DoSomethingDifferentWithFooter

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