Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
Baked beetroot with balsamic vinegar, marjoram & garlic
Not Too Tricky
serves 4
About the recipe
Beetroot is a fantastic veg, which is great served with white fish such as grilled monkfish, or with beef carpaccio (see page 175), 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 beetroots with their leaves, remove them, keep them and use like baby spinach – they taste amazing.
Recipe From
Ingredients
450g fresh raw beetroots, preferably golf-ball size, scrubbed
10 cloves of garlic, unpeeled and squashed
1 handful of fresh marjoram or sweet oregano, leaves picked
10 tablespoons balsamic vinegar
6 tablespoons olive oil
Method
Find the recipe!
For the full recipe, head to page 216 of The Return of the Naked Chef.
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