Seasonal recipe No 10 – Baked beetroot with balsamic vinegarPosted on September 4th, 2009 7 comments
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
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.Seasonal local food recipes beetroot, camel community supported agriculture, cornwall, grow your own, local food
…..what temperature for the oven please (electric)???
sorry…..can’t see for looking. Great recipe by the way.
Hi – is it necessary to peel the beetroot after roasting or can you leave the skin on(and eat it) ‘a la’ jacket potato?
“Seasonal recipe No 10 – Baked beetroot with balsamic vinegar
@ Camel Community Supported Agriculture” was a great article.
If only there were considerably more personal blogs like
this specific one on the actual online world.
Anyway, many thanks for ur time, Ben
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