Roasted Beetroot

Name: Roasted Beetroot
Ingredients: 750 g beetroots (about 6); 3 tablespoons balsamic vinegar; 2 tablespoons extra virgin olive oil; 2 tablespoons chopped fresh flat leaf parsley; 2 tablespoons chopped fresh dill or 2 tablespoons oregano; 1 sprig mint, chopped; coarse sea salt

7 ingredients

8 steps

Ingredients

750 g beetroots (about 6)
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh dill or 2 tablespoons oregano
1 sprig mint, chopped
coarse sea salt

Directions

1

Peel the beets and trim the stems to about 3 cm.
2

Cut into 4 to 6 wedges, depending on size.
3

Put the wedges in a baking dish that will hold them all in one layer.
4

Add the vinegar, oil and herbs along with a good pinch salt.
5

Toss well.
6

Cover the dish with foil and roast in a preheated oven at 200*C for 30 minutes.
7

Remove the foil and roast until just tender when pierced with a fork, about 20 minutes more.
8

There should still be some liquid in the dish; if this evaporates too quickly, add a spoonful or so of water during cooking.