Roasted Beetroot

1. 1

   Peel the beets and trim the stems to about 3 cm.

2. 2

   Cut into 4 to 6 wedges, depending on size.

3. 3

   Put the wedges in a baking dish that will hold them all in one layer.

4. 4

   Add the vinegar, oil and herbs along with a good pinch salt.

5. 5

   Toss well.

6. 6

   Cover the dish with foil and roast in a preheated oven at 200*C for 30 minutes.

7. 7

   Remove the foil and roast until just tender when pierced with a fork, about 20 minutes more.

8. 8

   There should still be some liquid in the dish; if this evaporates too quickly, add a spoonful or so of water during cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.