Monday, 30 November 2009

Baked Beetroot and Garlic recipe

Baked Beetroot and Garlic

1) Place the beetroot's into double thickness of foil, make sure there is enough foil to bring up to seal the beetroots.
( unless they are very large leave whole and don't peel them at this stage)

2) Crush 4 garlic cloves ( again don't peel just give them a bash to crush them, so they are still whole but the taste is released) add them to the beetroot.

3) Add about a tablespoon of virgin olive oil and tablespoon of balsamic vinegar to the beetroot spoon it over the beetroot & garlic. seal the foil tightly so the beetroot almost steams in the oven.

4) Bake at around 190 for about an hour ( depending on size and number of beetroots) test with a sharp knife to see if the beetroot is cooked, if not leave for longer.

5) When cooked allow to cool and take the skin off the beetroots with a sharp knife and cut into either slices or chunks.

delicious as a baked veg with the dinner or left to go cold and have it with salad or in a cheese sandwich.

I kept mine in a kilner jar in the fridge for a week I left the juices and garlic in the jar as well.

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