Sunday, June 5, 2011

Roast Beetroot

I'm going to be entirely straight with you, I wouldn't have posted this if it didn't look like some crazy marble painting in the enamel dish. Mum made me roast beetroots once during my vegetarian phase and when I expressed some sort of interest in making them again, she gave me the enamel dish and four beetroots and sent me on my way with a Maggie Beer method.

I'm sure these would be great as a side dish, I had them in pasta with cream cheese (I'm 99% sure. It was something creamy but not cream; it was also about six weeks ago and my mind has since been filled with verb conjugations) and that was great. As long as you're careful, its not quite the mammoth task I'd built it up to in my head.

EDIT: I think it was actually aioli, not cream cheese. I don't like cream cheese enough to have had it lying around in my fridge after a trip home, and I just saw the aioli in my fridge and was like "OH YES THAT". 

Serves 4
Total time commitment: 10 minutes active, 40 minutes cooking
Recipe from Maggie's Harvest by Maggie Beer

4 beetroots
Olive oil
(its recommended you do this in an enamel pan, I've never done it without one so I don't know if it would work or what happens)

1. Preheat oven to 180C. Cut the stalky bit from your beetroot 2-3cm above the beetroot, otherwise they will bleed and your whole kitchen will be dyed pink. Gently rinse the beetroot.

2. Place the beetroots in the baking dish and drizzle with olive oil and about 2tsp water.

3. Cover with alfoil and bake for 40 minutes.

4. When beetroots have cooled, gently rub off the skin. I would recommend wearing rubber gloves for this, thankfully I have a lemon tree outside that I could pinch some lemons from to get the nice pink colour out of my hands before I dyed the kitchen but it was touch-and-go (or rather, don't touch and go, AMIRITE) for a while.

5. Cut and serve however you would like!

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