You might end up with purple hands for a day, but it is totally worth it. Roasted beetroot is one of my favourite things to eat at the moment, whether drizzled with balsamic vinegar as a snack, or mixed in to a salad.
Whenever I post about roasted beetroot, I get asked how do I roast them, so I thought I would make it into a post that I can link people too. It does take a little while to do, but it is very easy and it works out cheaper to roast them yourself too, so if you are on a budget then this is a good choice.
You can eat them raw, and they are really good shredded and made into a hash brown (which I will be posting the recipe for soon), but in our house we love keeping some roasted beetroot in the fridge. They will keep in the fridge for about a week.
- As many beetroot as you want to roast
1) Preheat your oven to 200C/400F
2) Cut off the stalks of the beetroot, but keep about 2 inches of the stalk on, as it will make them easier to handle. Don’t throw the stalks away, as they are nice chopped and added to salads or frittatas. Scrub the beets really well and then wrap them in foil.
3) Put in the oven for about 80 minutes, checking them every 15 minutes. You will know when they are ready when you can easily put a knife in to them.
4) Take them out of the oven and unwrap the foil. Leave them to cool for about 10-15 minutes, until you can handle them and then peel the skin off with your fingers or a paper towel if you don’t want purple fingers.
5) Leave them to cool and slice them up to use right away or put in the fridge.
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