How to cook Baked beetroot recipes
Recipes with beetroot
To roast them, scrub them clean. I don’t peel them raw - the skins
slip off easily when they are cooked, or can be eaten along with the
flesh. Top and tail them and cut into large chunks.
Drizzle with olive oil and some honey (or a little brown sugar or
jaggery). I also added some cumin seeds, but these are optional. Wrap
loosely in foil and bake in a 200C (400F) oven for an hour until the
beet are cooked.
When they are cooked, rest in the foil for 5 minutes. Then serve with
the juices from the foil and a dollop of thick cream or thick yoghurt.
You can mix some horseradish or mustard oil in the cream or yoghurt,
along a little lemon juice and some salt and pepper.
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