Page title and description
Baked beetroot and marmalade
The bitter-sweet taste of the marmalade and the earthiness of the beetroot combine well. The roasting bonds the two and creates a good texture.
Ingredients
- 500g small beetroot, tops trimmed, left whole in their skins
- 1 tbsp marmalade
- 50g butter
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
50 min
PT50M
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Step 1
Preheat oven to 200°C/Gas 6.
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Step 2
Wrap each beetroot in foil and place on a baking tray. Roast in the oven for about 45 minutes, depending on the size of your beetroot. Test by inserting a knife to see if each one is soft.
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Step 3
When cool enough to handle, remove from the foil and rub off the skin (use gloves to stop your hands going pink); it should come away quite easily.
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Step 4
Cut the beetroot into wedges, toss with the marmalade, butter and season with salt and pepper. Return to a hot oven for 5 minutes or until glazed and heated through.
