Roasted baby beetroot
- Published: 30 Apr 05
- Updated: 18 Mar 24
This cold dish works well as a side dish but also would make for a lovely light lunch.
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Serves 4
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Ready in 30 minutes
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Ingredients
- 1 tsp caraway seeds (optional)
- 800g baby beetroot with tops
- 4 tbsp extra-virgin olive oil
- 1 tbsp balsamic or sherry vinegar
- 1 tbsp Dijon mustard
- 1 tsp sea salt
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Method
- If you’re using the caraway seeds, dry-toast in a hot pan for 30 seconds. Crush and set aside.
- If the beetroot comes with the tops (greens), remove, wash, then blanch for a minute. Drain and set aside.
- Preheat the oven to 220C/fan200C/gas 7. Put the beetroot in a baking tray and toss with half the oil and a little salt. Roast for 20 minutes, until cooked through. When cooled slightly, put on clean rubber gloves and rub the beetroot skins off.
- Whisk the remaining oil, vinegar, mustard, seeds and sea salt, then toss with the beetroot tops and roots. Serve cold.
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- Recipe from May 2005 Issue
Nutrition
Nutrition: per serving
- Calories
- 181kcals
- Fat
- 11.6g (1.6g saturated)
- Protein
- 3.8g
- Carbohydrates
- 16.5g carbs (15.2g sugars)
- Salt
- 1.9g
delicious. tips
This will keep in the fridge for up to 2 days.
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