1 hr 10 min
Roasting the scarlet jewel of root veg really brings out its flavour, making this a flavoursome mash to make your heart and tummy sing
500 g, small, fresh, bulbs
1 medium, peeled
1 clove(s), crushed
Red wine vinegar
Extra light sour cream
- Preheat oven to 200°C or 180°C fan-forced. Wrap beetroot bulbs and onion individually in foil. Place on a baking tray and bake for 1 hour or until tender (cooking time may vary according to size of beetroot used). Set aside to cool slightly.
- Remove skins and any stalks from beetroot. Coarsely chop beetroot and place in a food processor with onion, garlic and red wine vinegar. Pulse until smooth. Stir in sour cream. Season with salt and pepper. Serve.
Use rubber gloves when peeling beetroot to avoid pink hands and nails.