Beetroot is, in my opinion, one of the best vegetables around. It’s so versatile, it is one of the few vegetables available all year, and they come in the most beautiful colours. This is by far the best way to prepare them, roasted in the oven. It involves almost no work and the results are incredible. You’ll never want a vacuumed, precooked Beetroot from the supermarket again. Once cooked you can use in Salads, thinly sliced for a vegetarian Carpaccio, in a Beetroot Risotto, in a Beet Humus or use them for my Roasted Beetroot and Fennel Tart. Oh, and kids love them too. They will keep for a week in the fridge and they freeze really well too.
1,5 kg Colourful Beets, preferably small to medium in size. I used a selection of red, yellow and pink
About 100 g coarse Sea Salt
Cumin or Caraway Seeds, optional
Preheat the oven to 180 °C. Take a medium baking tray, and scatter with the coarse sea salt. Wash the beets, place on the Salt and scatter with Cumin or Caraway seeds if using. Place in the oven and roast for about 60 minutes. It will depend on what size the Beets are. Use a skewer to see if the Beets are cooked, but you can usually see a little juice coming out through the skins when they are ready. Allow to cool slightly before carefully peeling with a small knife. Delicious thinly sliced and drizzled with a yummy Balsamic Vinegar, Olive Oil, Salt and cracked Black Pepper, or layered on Sourdough Bread with crumbly Goats Cheese. Or as I mentioned before check out the recipe for Roasted Beetroot and Fennel Tart.
Let me know what you think in the comments below or share with me on Instagram.