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Roasted beetroot

Stephanie Alexander
Stephanie Alexander

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Roasted beetroot
Roasted beetrootMarina Oliphant

A classic side dish.

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Ingredients

  • 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

Method

  1. 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.

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Stephanie AlexanderStephanie Alexander is an Australian cook, restaurateur and food legend.

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