Roast Beetroot

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Roast Beetroot
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Roast Beetroot

Recipe by PomodorasCourse: Sides, SaladsCuisine: Gluten Free
Servings

4

servings
Prep time

20

minutes
Cooking time

4

hours 

Ingredients

  • 2 kg Medium Beetroot

  • 5 Bay Leaves

  • 40 ml Sunflower Oil

  • Pinch Salt

  • 120 ml water

  • 80 ml Pomodoras Orange Vincotto Balsamic Dressing

Directions

  • First peel then cut the beetroot into wedges (6-8)
  • Spread beetroot out onto a deep baking try
  • Add all the other ingredients and mix well make sure you thoroughly coat the beetroot *add more Pomodoras Orange Vincotto Balsamic Dressing if required to make sure a good coating happens
  • Tin Foil the entire tray making sure there are NO GAPS
  • Place tray into a preheated over (180 degrees) for 30 mins
  • Then turn down the oven to 140 degrees and bake for a further 2.5 hrs
  • Take the tray out of the oven leaving the tin foil on. I know its temping to have a peak but please DO NOT OPEN
  • Let it sit for at least 1 hour, this is so when the beetroot cools and soften it soaks up all the juices

Notes

  • You can reheat in the oven for 10 mins or microwave in a sealed container for 1 min
  • Serve with either Duck, Gnocchi, Pork or add to a salad

For this recipe you’ll need…

Orange Vincotto Balsamic Dressing
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