I roasted beetroot for the first time! We got a huge beetroot in the Foodbox this week, so I had to try and cook it. Wrapped it in a double layer of foil, with 3 crushed cloves of garlic and a tablespoon each of balsamic vinegar and olive oil (less than the original recipe, but I didn’t want it too vinegary). Then into the oven for an hour, to get it nice and soft.
These are my hands after I peeled it:
The beetroot was exceedingly tasty – we had it with our homemade chicken pie – mmmmm!