Roast beetroot with garlic

Roast beetroot with garlic

By
From
The Natural Cook
Serves
4–5
Photographer
Laura Edwards

I love the sweet caramelised flavours of roast beetroot, sticky in the pan, best eaten with plenty of garlic roasted in its skin, all the while knowing that you are filling your body with nutritious goodness.

Ingredients

Quantity Ingredient
500g beetroot
splash light olive oil
1 bulb garlic, separated into cloves
a few sprigs flat-leaf parsley

Method

  1. Preheat the oven to 180°C. Remove the leaves of the beetroots. (If they are fresh, wilt them in a frying pan with light olive oil and serve as greens alongside the roast beetroots.) Wash the beetroots and cut into wedges about 2–3 cm at their thickest. Toss in olive oil, salt and pepper, place in a baking tray with space for them to breathe, cover with foil and pop in the oven. After 30 minutes, remove the foil to allow them to take on a little colour and add the garlic. After another 20 minutes or so the beetroot should be soft and slightly caramelised. Roughly chop the parsley leaves and finely chop the stalks and mix with the beetroot to serve.

Variations

  • With blue cheese, walnuts and rocket: Mix crumbled blue cheese into 1 quantity roast beetroot with garlic and add crushed walnuts and a few leaves of rocket. Serves 2 as a salad.

    With soy seeds and crispy seaweed: Toast a few tablespoons of mixed seeds in a pan with some soy sauce until they become sticky. Sprinkle over 1 quantity roast beetroot with garlic along with a little crushed nori seaweed. Serves 4–5 as a side dish, good with Asian-inspired food.

Storage

  • The roast beetroot will keep for four days in a sealed container in the fridge.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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