Baked Beetroot with Sour Cream and Mint


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.


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


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 1 hour or until tender to the pierce of a sharp knife or skewer. Serve, split open with a good dollop of sour cream and a generous sprinkling of chopped mint.