Baked beetroot with balsamic vinegar Recipe

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This recipe for Baked beetroot with balsamic vinegar is from Our Family Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Vegetables

Ingredients:	Ingredients: 455g fresh raw beetroots, scrubbed 10 cloves of garlic, unpeeled and squashed 1 handful fresh marjoram or sweet oregano, leaves picked salt, freshly ground black pepper 10 tbsp balsamic vinegar 6 tbsp olive oil

Directions:	Directions: Preheat the oven to 200°C/gas 6. Tear off a strip of kitchen foil big enough to hold the beets in a parcel. If the beets are large, cut in half to speed up their cooking time; if small, use them whole. Place them in the middle of the foil with the garlic and marjoram, season generously with salt and pepper and then fold the sides of the foil into the middle. Before you seal the parcel, add the vinegar and olive oil. Scrunch or fold the foil together to seal at the top. Place in the preheated oven and cook for around 1 hour, until tender. Serve in the bag at the table.

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Baked beetroot with balsamic vinegar Recipe

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Ingredients:

Ingredients:

Directions:

Directions: