Beetroot has been called the Prince of Vegetables. At its best in autumn and winter, beetroot’s cheery cheery presence brings joy to the kitchen all year around. It is easy to cook, but is a dense vegetable so takes time. A good vegetable for lazy Sunday afternoons.
Roast Beetroot with Cumin Seeds
To roast beetroot, scrub them clean. There is no need to peel – the skins slip off easily when they are cooked. Top and tail them and cut into large chunks.
Place each piece of beetroot onto a piece of foil. Drizzle the beetroot with olive oil and a little brown sugar or jaggery. Scatter cumin seeds over the beetroot. Wrap loosely in the foil and place the little packets onto a baking tray. Bake in a 200C 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 horseradish cream, thick cream, creme fraiche, or thick yoghurt. You can mix some horseradish or mustard oil in the cream, creme fraiche, or yoghurt, along a little lemon juice and some salt and pepper.
recipe notes and alternatives
Rather than individual packets, you can place all pieces onto a large piece of foil. Wrap loosely (but securely) and bake.