Roasted Beetroots with Marmalade

Name: Roasted Beetroots with Marmalade
Cuisine: British
Ingredients: Salt and pepper; Salt and pepper; 50 g (2 oz) butter; 2 heaped tsp horseradish sauce; 2 tbsp Sevillle orange marmalade; A bunch of fresh thyme; 500 g (1 lb 2 oz) raw beets, a mixture of colours if possible

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys Marmalade Bible

By Shirley Spear

Published 2016

About

You can be baking or cooking other items in the oven while the beets cook gently on a low shelf. They will come to no harm if the oven is at a lower temperature, but take a bit longer to tenderise. Plan whatever is most convenient. Once cooked, the beets will keep refrigerated in a container for 1 week and can be used hot or cold.

Ingredients

500 g (1 lb 2 oz) raw beets, a mixture of colours if possible
A

Europe
United Kingdom
Side dish
Gluten-free
Vegetarian
Scotland

Method

Wash the beets, remove the stems and leaves. Place the whole beetroot in a roasting tin, lined with foil. Add enough water to cover the base of the tin to a depth of 5mm. Scatter sprigs of thyme on top. Cover with a sheet of foil and bake on a low shelf in a pre-heated oven, 190°C/375°F/gas 5, for at least