My brother calls beetroot the King of Vegetables. I agree.
To roast them, scrub them clean. I don’t peel them raw – the skins slip off easily when they are cooked, or can be eaten along with the flesh. Top and tail them and cut into large chunks.
Drizzle with olive oil and some honey (or a little brown sugar or jaggery). I also added some cumin seeds, but these are optional. Wrap loosely in foil and bake in a 200C (400F) oven for an hour until the beet are cooked.
When they are cooked, rest in the foil for 5 minutes. Then serve with the juices from the foil and a dollop of thick cream or thick yoghurt. You can mix some horseradish or mustard oil in the cream or yoghurt, along a little lemon juice and some salt and pepper.
Easy!
People are Saying:
- Beterrabas Assadas says cooks beetroot in the oven and decides they look stunning and were nice, but did not change her mind about the desirability of beetroot.
Apreciação: Ficaram lindas, mas continuo a não gostar do sabor.
Esta receita serve de referência a quem gostar.
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