Saturday, September 20, 2008

Spiced Baked Beetroot

This dish is ideal for picnic fare. Served Spiced Baked Beetroot with hot or cold roast meats or poultry. Recipe serves 6.


12 small beetroot
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon nutmeg
3 teaspoons sugar
1 tablespoon red wine vinegar


1. Preheat oven to moderate 350 degrees F (180 degrees C). Brush a baking tray with melted butter or oil.
2. Trim leafy tops from beetroot and wash thoroughly. Place on prepared tray and bake for 1 hour 15 minutes, until very tender. Set aside to cool slightly. Peel skins from beetroot. Trim tops and tails to neaten.
3. Heat oil in a large pan. Add spices and cook 1 minute, stirring constantly, over medium heat. Add sugar and red wine vinegar, stir for 2-3 minutes, until sugar dissolves.
4. Add beetroot to pan, reduce heat to low and stir gently for 5 minutes, until beetroot is well glazed. Serve warm or cold.

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