Advertisement
Roasted Beetroots with Marmalade
- Difficulty
Easy
Published 2016
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 A
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe