Baked Beetroot with Sour Cream and Mint

Name: Baked Beetroot with Sour Cream and Mint
Ingredients: salt and freshly ground pepper sour cream; finely chopped fresh mint or good dried mint; olive oil; raw beetroots

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

I learnt this recipe years ago from one of my greatest friends, Nandy Routh, wife of Jonathan (the original Candid Camera man). Alas she was killed in a motor accident but this splendid vegetable dish, originally Persian I think, always reminds me of her.

Ingredients

raw beetroots
olive oil
salt and freshly ground pepper sour cream
finely chopped fresh mint or good dried mint

Side dish
Vegetarian
Gluten-free

Method

I find the long triangular beetroots are best for this dish but it really doesn’t matter. Place as many of the beets as you deem necessary in a roasting tin or baking tray. Caress them with olive oil and season with salt and pepper. Bake in a preheated oven at 200°C/400°F/Gas 6 for about