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sticky pot-roast beets

Serves 4   Approx time: 80 mins  

Ingredients

  • 1 kg small beetroots, a mixture of colours if available
  • sea salt
  • black pepper, freshly ground
  • 5 sprigs fresh thyme
  • 2 fresh bay leaves
  • extra virgin olive oil
  • 1 small orange
  • 1 tablespoon balsamic vinegar
 

Method

PREP: 15 MINUTES
COOK: 65 MINUTES

Start by preparing the beetroots. Scrub them clean, leaving a small bit of the stalk attached if they have them. Cut them into quarters and place in a large bowl. Season with salt and pepper, add the thyme and bay, drizzle with extra virgin olive oil and toss to coat.

Make sure the stirrer attachment is in place in the HomeCooker pan, then set the temperature to 250°C. Once the pan has heated up, add the beetroots, put the lid on and set the timer for 30 minutes.

When time is up, finely grate in the orange zest and add a good squeeze of juice and the balsamic. Set the timer for a further 30 minutes so the beets get lovely and sticky. Spoon onto a serving plate and tuck in. Perfect with roast meats and fish.

JAMIE'S TIP

Roasted beets are particularly good as roasting brings out their natural sugars – you can also try them with flavours like smashed garlic cloves or other woody herbs such as rosemary or sage.

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