Roasted beetroot

Name: Roasted beetroot
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1000 g Beetroot trimmed and peeled and cut into 3cm wedges; 0.5 tablespoon(s) Olive Oil; 3 teaspoon(s) Balsamic vinegar; 5 clove(s) Garlic unpeeled; 1 medium Lemon cut into wedges, to serve

Points® value

Total Time

1 hr 10 min

Prep

10 min

Cook

1 hr

Serves

Difficulty

Moderate

Ingredients

Beetroot

1000 g, trimmed and peeled and cut into 3cm wedges

Olive Oil

½ tablespoon(s)

Balsamic vinegar

3 teaspoon(s)

Garlic

5 clove(s), unpeeled

Lemon

1 medium, cut into wedges, to serve

Instructions

Preheat the oven to 200°C, fan 180°C, gas mark 6. Trim and peel 1kg beetroot and cut into 3cm wedges. Put in a large roasting tin with ½ tablespoon olive oil, 1 tablespoon balsamic vinegar and 5 unpeeled garlic cloves. Toss to combine and season to taste. Roast for 1 hour, or until sticky and tender. Serve with lemon wedges to squeeze over.

Roasted beetroot

Ingredients

Instructions

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