Posted by: Joan Spiller | July 2, 2011

Roasting beetroot – Recipe

There’s something about beetroot that is rather gorgeous. Vibrant in colour, rich in nutrients and delicious if  cooked well .. you should give it a go, even if you’ve shunned it to this point.

No more is it some ghastly pickled product or an over boiled (thanks Mums) vege that stains everything else on our plates. It’s actually quite divine .. if cooked right .. and right means “slow” to bring the sugars out and let ’em sweeten up and become oh la la!

So, next time you see some in the shops, buy and try!

3 large beetroot, or 6 to 8 small ones – cleaned well
Olive oil
Salt and pepper

Heat your oven to 425°F/220°C.

Chop the tops off the beets, leaving about an inch of green on the root and set aside. Remove the tail-like root end of the beet and discard.

Cut each beet into about eight sections (or halve small beets), as you would cut an apple for apple pah, leaving a little green on the top of each wedge.

Put the beets on a baking tray.

Coat the beets with the olive oil (I find this easiest to do using my hands – in a bowl with the veg and oil) Dot the butter around then season with salt and pepper.

Roast until soft and caramelized – this would take at least an hour, depending on the size of the beets ..

Serve with robust greens, roasted walnuts and goat cheese. Or just eat with anything that appeals 😉

I’d serve these with a blue cheese & leek quiche + salad ..

Or drizzled with a nice vinaigrette alongside other yummy roasted veges ..



  1. […] Serve warm with roasted beetroot. […]


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