We first ate it at our friends Hayley and Luke’s (the American) house for Thanksgiving last year and that was the moment we first got the bug for growing our own veggies as well.
That Thanksgiving dinner was amazing and we’ve been raving about the roasted beetroot ever since. It’s dead simple, so much so that I feel guilty blogging this as a recipe but it’s also a chance to show off our fab selection of beets. We’ve got normal purple ones, yellow ones and target striped ones. :0)
Ok so here we go, to serve two.
Half a kilo of beetroot
2.5 tablespoon olive oil
Half head of garlic, crushed
Salt and pepper
A couple of sprigs of rosemary Balsamic vinegar (a good glug)
Chop the beetroot into wedges, and put into a roasting tray with the garlic and rosemary. Drizzle with oil and season before giving it a good shake/mix. Cover with foil and smart for 30 mins at 180 degrees.
After the 30 mins, take the foil off and give everything a good drizzle of balsamic. Mix it up again and put it back into the oven for an other 30 mins without foil and let it caramelise.