In season from May to January, beetroots come in many varieties: round, long, golden, stripy and deepest ruby red. Their sweet and earthy flavour make them a fine partner for many other foods available now and in the coming months.
But they are a little harder at this time of year, messy to deal with and take a long time to cook so perhaps consider roasting a bunch or two all in one go. Add some carrots too if you like, they will soften along with the beetroots and will become deliciously sweet. Once cooked they can be cooled and stored in the fridge (they will keep well for 3 or 4 days, probably longer) ready to eat whenever you want.
Beetroots Roasted with Herbs
Use at least 4 large beetroots but more if you have the time and a large enough pan to cook them in. Peel and wash them and cut them into chunks, each about the size of a standard ice cube. Do the same with about 4 large carrots too if you like.
Preheat the oven to 180c
Lay the prepared vegetables in a roomy roasting pan
Add 3 or 4 garlic cloves, skin on and gently crushed, together with one or two sprigs of fresh rosemary or thyme or oregano.
Sprinkle with 2 or 3 tablespoons of olive or rapeseed oil and gently toss the whole lot together.
Cover the roasting tray securely with a lid or some foil and cook in the preheated oven for about 1 hour or until the vegetables are meltingly soft.
Once cooked they can be cooled and stored in the fridge (they will keep well for 3 or 4 days, probably longer) ready to eat whenever you want.
And some uses:
Add to green leaves dressed with a pinch of sea salt flakes, a little extra virgin olive oil and a little sweet vinegar such as Apple Balsamic or
Add some soft cheese such as Labneh or some crumbled blue cheese such as Colston Basset Stilton and a few freshly cracked walnuts.
See also:
Marinated Beetroot – An easy salad to eat on busy or lazy days
Liberty Fields Apple Balsamic Vinegar
