Saturday, September 20, 2008
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.