Fennel roasted beetroot with orange & pistachio
PersonalPoints™ per serving
1 hr 20 min
1 hr 5 min
Earthy beetroot is in season and makes a vibrant side-dish with this citrussy sweet-and-sour dressing
6 whole, small
Calorie controlled cooking spray
1 teaspoons, level
Freshly squeezed orange juice
1 zest(s) of 1
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Add the beetroot to a large roasting tray and mist generously with the cooking spray. Season, and sprinkle with the fennel seeds, tossing everything together. Roast in the oven for 1 hour, stirring every 15 minutes, or until tender enough to prick with a fork.
- Remove the tray from the oven, transfer the cooked beetroot to a bowl, cover and set aside. Pour the orange juice and vinegar into the roasting tray and place over a medium heat on the hob. Bring to the boil, stirring, until the liquid reduces.
- Pour the glaze over the beetroot and toss to coat. Season well. To serve, arrange in a bowl and sprinkle over the pistachios and orange zest.