Roast beetroot is AWESOME! I didn’t quite know what to make of them at first, but I was introduced, and it was yummy. So. I saw a roasted beetroot salad recipe by Jamie Oliver – when he was in Stockholm – and I just had to try it. I made some very minor adjustments, but otherwise, it’s just full of yummy goodness.
Red Wine Vinegar
Wrap the beetroot in foil and roast in a 180C oven for about 40 min to 1 hour. To me, the way to tell a beetroot’s cooked is pretty much the way you’d tell a potato’s cooked – you stick a fork in and if it gives, it’s cooked.
Dice the beetroot into bite-sized pieces. Season liberally with salt and pepper, then add a liberal splash of good quality olive oil and vinegar (once I didn’t have red wine vinegar and used brown – it was fine). Snip some dill and chives in, and mix.
Et voila! Awesome, simple beetroot salad that frankly, I eat as a main. And beetroot salad is apparently very VERY good for you. =) =)
All win in my book.