This is the result of the first time I ever grew beets. I was super-excited!
They came out so well, and I was so pleased. I really wasn’t sure what to expect as for some reason they just seemed like they’d be difficult. Perhaps it was because of that one time I tried to grow carrots. And they never grew. Ever.
Anyway, this is one of the simplest and most delicious ways of eating fresh beetroot. I do miss the vinegary tang of canned beets when I eat fresh ones, so usually end up putting a vinaigrette on them.
This is done solely in one baking tray, which is another favourite way of mine to cook – less mess!
fresh beet greens
1. lightly peel the beets, chop into even-sized pieces and place on an oiled baking tray. Roll them around so they’re covered in oil, then sprinkle salt over.
2. Bake at about 200C for 20 minutes or so (depending on how small you made them) until tender.
3. Take out of the oven and pour over balsamic, a bit more olive oil, a pinch of sugar, pepper and a dollop of wholegrain mustard – all to your taste.
4. Add the greens and stir to let the residual heat wilt them.
Easy as pie and probably more delicious too!
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