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  • Seasonal recipe No 10 – Baked beetroot with balsamic vinegar

    Posted on September 4th, 2009 charlotte 8 comments

    freshly-picked-beetroot-camel csa 04-09-09

    Trish, who is Camel CSA’s veg box packing supremo, recommends this delicious way of cooking beetroot from Jamie Oliver’s Return of the Naked Chef.

    Preparation time: 10 minutes
    Cooking time: about 1 hour

    Serves 4

    455g fresh raw beetroots, scrubbed
    10 cloves of garlic, unpeeled and squashed
    1 handful fresh marjoram or sweet oregano, leaves picked
    salt, freshly ground black pepper
    10 tbsp balsamic vinegar
    6 tbsp olive oil

    Preheat the oven to 200°C/gas 6. Tear off a strip of kitchen foil big enough to hold the beets in a parcel. If the beets are large, cut in half to speed up their cooking time; if small, use them whole. Place them in the middle of the foil with the garlic and marjoram, season generously with salt and pepper and then fold the sides of the foil into the middle. Before you seal the parcel, add the vinegar and olive oil. Scrunch or fold the foil together to seal at the top. Place in the preheated oven and cook for around 1 hour, until tender. Serve in the bag at the table.

    Click here to browse all the recipes that Camel CSA members have recommended so far.


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