Whole Roasted Beetroots
Let's make delicious oven roasted beetroots without foil. Use the roasted beetroots as a side dish, salad topping, or add to stir fry, soup and dip recipes. Sweet, delicious and versatile.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 4
Ingredients:
4 Beetroot
2 tbsp Olive oil
½ tsp Sea salt
Recipe:
- Cut any leaves and stems from your beetroots but don't discard them; instead save them for another recipe like stir fry, pesto or salad.
- Place the beetroots in a lined ovenproof dish. Drizzle oil and season with salt. Using your fingers, massage the beetroot with the oil until well coated. Place a lid or baking tray over the dish to cover and roast for 30-50 minutes, depending on their size. Remove from the oven and let them cool with the lid on.
- Simply rub the beetroots with your fingers to easily remove the skin and enjoy as a simple side dish or turn them into delicious recipes.
How to store
Store in an airtight container, in the fridge, for up to 4 days.
