How to cook Roasted beetroot recipes
Roasted beetroot recipes 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 oregano
• 1 sprig mint, chopped
• coarse sea salt
1. Peel the beets and trim the stems to about 3 cm. Cut into 4 to
6 wedges, depending on size. Put the wedges in a baking dish that
will hold them all in one layer. Add the vinegar, oil and herbs along
with a good pinch salt. Toss well.
2. Cover the dish with foil and roast in a preheated oven at 200*C
for 30 minutes. Remove the foil and roast until just tender when pierced
with a fork, about 20 minutes more. There should still be some liquid
in the dish; if this evaporates too quickly, add a spoonful or so
of water during cooking.
Serve 2-4
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