Roasted beetroot

Roasted beetroot
Roasted beetroot Photo: Marina Oliphant
Dietary
Vegetarian

A classic side dish.

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

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.