Roasting Beetroot

[Georgie]

Hi.  I'd welcome your thoughts on the best way to roast beetroot.  I had some recently in a Tapas restaurant and it was divine.   ;D 

G x

[Georgie]

[littlegem]

maybe roast it like you would any other root veg that wants to be a bit spesh.  cut into cubes, or wedges, drizzle with olive oil, add slightly crushed garlic, maybe a little balsamic and roast, you could put an onion in with it
:)

[Mrs Ava]

If they are good sized roots, I clean them up and wrap them in foil which I have lightly greased with a little olive oil and sprinkled a little salt on, then bung them in the oven like you would  spud and slowely cook for a couple of hours.  Devine!

[supersprout]

I use EJ's method with the foil - it seems to condense the flavour. Creme fraiche and chives with mine please :P

[Georgie]

But mine are only ickle baby beets.    :-\

G x

[robsa]

For small beets (golf ball to billiard ball size  :) ) just put them in a roasting tin, drizzle with olive oil + pepper and any herbs you want such as fresh rosmary or thyme. Mix around with your hands to coat and roast at 200degC for 30 mins. Slip off the skins when roasted.

Robsa

[Georgie]

Now that was the advice I was looking for, thanks so much robsa.  :)

G x

[busy_lizzie]

Going to try roasting some tonight for the evening meal.  I have just dug some up and will try EJ's method first as they are all a decent size.  :) busy_lizzie

[Looby Loo]

I boil them for a bit, then put in a dish in the oven with creme fraiche and horseraddish, covered with foil.  Really yummy!

[triffid]

It's a good idea to cut off the beetroot tops leaving a little bit still on the beet; otherwise they bleed a lot of juice. By the same token, don't peel them...