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Beetroot Recipe #7

Caramelised Beetroot

This recipe is great because it brings out the sweetness of the beetroot and you can leave it to cook in the oven while you prepare the rest of the meal.

	Ingredients
	Serves 4 as a side dish 8 small, raw beetroot 75g caster sugar juice of 1 orange plus grated zest or 75ml orange juice 30ml of a delicately flavoured vegetable oil (e.g. sunflower) 1/2 teaspoon cinammon, grated

Method

Scrub the beetroot and trim the stalks
Chop into 6 to 8 segments, like a "Terry's chocolate orange"
Put the orange juice, sugar, orange zest, oil and cinammon in a pan and heat gently to dissolve the sugar
Add the beetroot and mix well, so all the segments are coated with the mixture
Place on a baking sheet, spreading all the segments out so they aren't covered by other segments
Bake at 180 degrees C for about 40-45 minutes (depending on size of segment) until tender and sticky!

Time From Cupboard-To-Table

Up to 50 minutes

Notes & Variations

For the test, we used pink beetroot, which produced an interesting stripey result!

If you are using pre-cooked beetroot, you only need to bake them for about 20 minutes.

For variation, you can add a red onion: peeled and sliced into quarters. This goes sweet when baked.

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