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Beetroot Recipe #2

Baked Beetroot

This recipe is best done with baby beetroots, whilst they're nearer the size of golf balls than tennis balls. They cook more quickly and taste sweeter.

	Ingredients
	Serves 4 as a side dish 8 small, fresh beetroot tin foil

Method

Chop the stalks off the beetroot, leaving an inch at the end.
Scrub the beetroot gently to remove any mud, but taking care not to damage the skin
Wrap loosely in foil and bake at 180 degrees C for about an hour, until soft
Either serve as they are, or peel - use gloves!

Time From Cupboard-To-Table

1 hour

Notes & Variations

Don't prick the beetroot or completely remove the stalks, or the beetroot juices will leak during cooking.

You could place the beetroot on a dish, instead of using the foil. The foil can help the beetroot cook faster and stay more moist.

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