forum: Food & Drink
- Member since Fri 11 Jul 08
does anybody know how to cook fresh beetroot
- From Scotland
- Member since Thu 15 Jul 04
Hello KATIEOXO, welcome -
Jamie's recipe for Baked Beetroot with balsamic vinegar, marjoram and garlic from his book "The Return of the Naked Chef" - serves 4.
A fantastic veg which is great served with white fish such as grilled monkfish, or with beef carpaccio, or as part of an antipasti plate along with some tasty beans, sliced prosciutto and tomato rubbed crostini. If you're lucky enough to buy beetroot with their leaves, remove them, keep them and use like spinach. They taste amazing.
455gr / 1lb raw beetroots, preferably golf ball size, scrubbed
10 cloves of garlic, unpeeled and squashed
1 handful of fresh marjoram or sweet oregano, leaves picked
salt and freshly ground black pepper
10 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
Preheat the oven to 200C/400F/gas 6.
Tear off around a metre and a half / 5ft of kitchen foil and fold it in half to give you double thickness. If you can only get larger beetroots half them to speed up their cooking time, otherwise use them whole. Place them in the middle of the foil with the garlic and marjoram, season generously with salt and freshly ground black pepper, then fold the sides in to the middle. Before you seal the foil, 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 - lovely.
- Occupation working
- From West Midlands United Kingdom
- Member since Wed 05 Dec 07
I boil in a sauce pan no salt just water, wash any dirt off snip of long roots and just boil until you can put a fork in, leave to cool, use old pair of rubber gloves and just rub off the skin
there you go