Cooking oven roasted beetroot: a simple recipe with onions, herbs & garlic

Beetroot is another easy- to grow, tasty variety of Beta vulgaris which also include Swiss chard (see previous post) and sugar beet. Unfortunately it is mostly known as its pickled form, or cooked and vacuum-packed in plastic. I find the latter form to be pretty (mushy) and particularly disgusting.  The best way to enjoy fresh beetroot, in my opinion, is oven-baked in a casserole-dish with onions, garlic, a splash of balsamic vinegar, olive oil and a gutsy herb such as thyme or oregano.  This way it retains its firm texture and a sweetness complemented by the caramelized onions. Ideally you want golf-ball sized beetroots with the skin on, so all the juices remain inside (just remove the stems, wash thoroughly and remove wiry bottom and side shoots.  I halve bigger beetroots and make sure that the cut side faces up in the oven-pot. Add the chopped onion at the base, and then the beetroot and crushed garlic followed by your herbs and a good amount of balsamic vinegar and olive oil…be generous with the oil and vinegar (about 50 mls each for about ½ kg of beetroot). Season the dish with rock salt and cook with a lid on in an oven pre-heated to 200oC for about 1 hour….That’s what I call beetroot!!

Fresh beetroot...Wash thoroughly remove stems and roots, halve if too big

Combine ingredients. Onions first followed by beetroot, garlic, balsamic vinegar, olive oil, Thyme (or oregano) and salt. Lid on and 1 hour at 200 oC

Oven roasted beetroot ready to serve

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September 2010
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