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

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

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

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?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Baked Beetroot with Sour Cream and Mint

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of