Sweet & Sour Roasted Beetroot
I always shy away from recipes that tell me to roast beetroot for an hour or more in the oven. It is such an uneconomical use of oven space unless you are using the oven for another dish as well. Boil the beetroot first to soften, peel and slice before roasting with this delicious spicy sweet and sour glaze.
- Serves: 6
- Recipe Category: Traditional homegrown south african recipes, Vegan, Vegetarian side
- Products in this recipe:
You Will Need:
Method:
Wash the beetroot, don't trim the root end.
Cut the leafy ends with 5 cm still attached.
Cover with water and boil, for ± 35 minutes until just tender (keep the lid on the pot while cooking).
When tender, cool to touch temperature and peel.
Adjust the oven rack to the middle position.
Preheat the oven to 200 °C.
Cut each beetroot into 8 wedges.
Toss with cinnamon, canola oil, lemon rind, lemon juice, brown sugar and Seasoning.
Mix well. Dish into an ovenproof dish and roast for 35 minutes.
Sweet & Sour Roasted Beetroot
I always shy away from recipes that tell me to roast beetroot for an hour or more in the oven. It is such an uneconomical use of oven space unless you are using the oven for another dish as well. Boil the beetroot first to soften, peel and slice before roasting with this delicious spicy sweet and sour glaze.
- Serves: 6
- Recipe Category: Traditional homegrown south african recipes, vegan, vegetarian side
- Products in this recipe:
You Will Need:
Method:
Wash the beetroot, don't trim the root end.
Cut the leafy ends with 5 cm still attached.
Cover with water and boil, for ± 35 minutes until just tender (keep the lid on the pot while cooking).
When tender, cool to touch temperature and peel.
Adjust the oven rack to the middle position.
Preheat the oven to 200 °C.
Cut each beetroot into 8 wedges.
Toss with cinnamon, canola oil, lemon rind, lemon juice, brown sugar and Seasoning.
Mix well. Dish into an ovenproof dish and roast for 35 minutes.