Roasted beetroot

Roasted beetroot
Roasted beetroot Photo: Marina Oliphant

A classic side dish.


1 bunch small beetroot, rinsed but not peeled

2 tbsp extra virgin olive oil

1 cup water

sea salt

freshly ground black pepper

1 tbsp good-quality balsamic vinegar

extra virgin olive oil to taste


Preheat oven to 180C.

Cut away the stalks and leaves (if leaves are very young and fresh, they can be well-washed, blanched and added later to the beetroot) and put the beetroot into an oiled baking dish or ovenproof porcelain dish of a size to hold them in one layer without too much extra room. Add a good splash of extra virgin olive oil, the water and salt and pepper. Cover with foil and bake for about one hour, until tender when tested with a skewer.

Put on latex gloves and slip the skins from each beetroot. Transfer the peeled beetroot to another dish until all are peeled. Strain over any cooking juices and add a splash of balsamic vinegar. Season well with salt and pepper. Add extra oil if you wish.