Roast Beetroot
Course: Sides, SaladsCuisine: Gluten FreeServings
4
servingsPrep time
20
minutesCooking time
4
hoursIngredients
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
