Baked Beetroot Vinaigrette

This is just a nice, simple way to cook beetroot. If you're cooking for more than 2-3 people then just increase the quantities of everything. If you're not used to working with beetroot then be careful not to let it "bleed" on anything that might stain.

Serves 2-3 as a side dish

1. Remove any leaves from the beetroot - don't throw these leaves away; they're really tasty. You can use them as you would any other dark greens. Now wash the beetroot well, and cut off the root and stem ends.

2. Wrap the beetroot in foil to form a parcel. Place the foil parcel on a baking tray, and cook in a preheated oven at 180C (350F, Gas Mark 4) for about an hour, until a knife pierces them easily.

3. Open the parcel and leave until cool enough to handle, but not cold. Peel the beetroot by scraping with a knife - the skins should come off very easily now.

4. Cut the peeled beetroot into large chunks, dress with the olive oil and balsamic vinegar, season with the salt and pepper, and serve.


Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 31 May 2006 (last altered 4 June 2006) - comments and questions to Kake L Pugh (kake@earth.li).