roasted Beet­root

Country Homes & Interiors - - GOOD TIMES, GOOD FOOD -

A colour­ful ad­di­tion to the Christ­mas table, this roasted dish adds a zesty sweet­ness to the menu.

Serves 10

10 small whole un­cooked beet­root 4tbsp ex­tra vir­gin oil

2tsp sumac

2 sprigs fresh thyme

Grated zest of 1 lime

Ground black pep­per

Sea salt

Bunch of pars­ley, chopped

Pre­heat oven to 200°C/fan 180°C/gas 6.

Wear­ing thin rub­ber gloves, wash beet­root in cold wa­ter and dry with kitchen pa­per. Cut away leaves, leav­ing about 2.5cm of the stalks.

Put the beet­root into a large roast­ing tin and sprin­kle with the olive oil, sumac, lime zest, pep­per and sea salt. Roll ev­ery­thing about in the tin to en­sure the beet­root are well sea­soned. Add the thyme sprigs and roast in the oven for 50 min to 1hr.

Serve in a cake stand-style dish, with the chopped pars­ley sprin­kled over the top.

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