Roast Beetroot

Easy British Cooking, p. 117

6 beetroot, about 750 g

3 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

A small handful of fresh flat leaf parsley, chopped

A small handful of fresh oregano or dill, chopped

A fresh mint sprig, leaves chopped

Coarse sea salt

Preheat the oven to 200C (400F) Gas 6.

Peel the beetroot and trim the stems to about 3cm (don’t worry about your fingers, the pink soon goes away). 

I got some golden beets too just to mix up the color scheme a little.

Cut into 4-6 wedges, depending on size. Put the wedges in a baking dish that will hold them in a single layer. Add the vinegar, oil, parsley, oregano, mint and a good pinch of salt. 

Very lush and green! (At least before it bakes.)

Toss well.

Cover the dish with aluminum foil and roast for 30 minutes. Remove the foil and continue roasting until just tender when pierced with a knife, about 20 minutes more. There should still be some liquid in the dish. If this evaporates too quickly, add a spoonful or so of water during cooking. Serve hot or at room temperature.

Served with venison sausage!

My Rating: 4/5 "Loved the combination of the beets and the balsamic - so sweet and delicious! I was confused about the role of all the fresh herbs. Once they're roasted, they all just turn into, you know, charred husks of their former selves. But they may have provided hints of flavor my palate wasn't sophisticated enough to detect; who know. But overall this is a spritely side that I quite enjoyed!"