I nearly always cook beetroot this way these days. Originally, the recipe came from Jamie Oliver.
Halve or quarter all the beetroot, depending on their size. I had 4 quite big ones. Put them in a good, solid casserole dish with:
1 large handful of chopped oregano or tarragon or parsley, whatever is in season
10 cloves of garlic, unpeeled
About 100ml balsamic vinegar
About 100ml olive oil
Salt and pepper
Put on a well fitting lid.
Bake in the oven at 180 to 200 for about an hour or so, until nicely cooked.
That's it. Totally delicious hot or cold.
This time I added a chopped leek and some cumquats, just because I had them.
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