Beetroots are an extremely versatile ingredient that can be used in a variety of dishes, from salads to sweet treats. Once roasted, beetroots will keep in the refrigerator for up to a week so once they are cooked they can easily be enjoyed seven days a week.
Although roasting beetroots is not the only way to prepare the earthy root vegetable, roasting brings out the sweetness of the beet, and transforms the texture of the beet from something crisp and crunchy into something soft and irresistibly tender.
When it comes to choosing the right beetroot for roasting, pick beets that feel hard in your hand and if you can, opt for beets with their leaves still attached as these are the freshest. The beet’s greens also wilt down beautifully and can be enjoyed in salads, stir fries and anywhere else a little extra green might be welcome.
Ingredients (serves 4)
- 8 fresh beetroots
- 3 tbsp extra virgin olive oil
- 1 tbsp sea salt flakes
- 2 sprigs fresh thyme
- Preheat oven to 200 degrees.
- Carefully wash the beetroot under cold running water and pat dry.
- Cut away the leaves making sure you leave at least 2.5cm of stalk, preferably a little more.
- Place the beets in a large oven proof baking dish and sprinkle with olive oil.
- Roll the beetroot in the oil to make sure it is well covered. Sprinkle with sea salt and thyme.
- Place in the oven and bake for 40 – 45 minutes or until the beets are soft but haven't shrunk.
- Remove from the oven and set aside to cool.
- Once cooled, rub the skin away, it should come away easily. To avoid staining your hands you may want to wear gloves.
- Cut away the stalks and then use as desired.