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Skin-on Roast Chioggia Beetroot
Candy-striped beets have a sweet, earthy flavour that's enhanced by roasting them in their skins, which also saves you time and prep. Start them off with a splash of veg stock and you'll end up with perfectly tender wedges of roast beetroot with a sticky glaze.
1 comment
Ingredients
- 500g chioggia beetroot
- 1 vegetable stock cube
- Woody herbs, such as thyme, rosemary or bay (optional)
Prep: 10 mins | Cook: 40 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Rinse the beetroot under cold water and gently scrub them to remove any dirt. Top and tail the beetroot, then slice them into equal-sized wedges. Leave the skin on.
2. Pop the beetroot wedges into a large roasting tin and crumble in a vegetable stock cube. Drizzle in 2 tbsp olive oil and turn the beets so they are well coated in the oil and crumbled stock cube. Pour in 150ml cold water and tightly cover the tin with foil. Roast for 20 mins.
3. Take the tin out of the oven and carefully lift off the foil, avoiding any steam. Turn the beetroot over. You can add a few sprigs of woody herbs to the beets, if you like. Roast for a further 20 mins without the foil.
4. Take the beetroot out of the oven. They should be tender – a skewer inserted should go through easily. If not, slide them back into the oven and roast for a further 5-10 mins. Serve warm from the oven.
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I use this recipe with slightly less cooking time for all all types of beetroot and it works very well - the beetroot pieces are cooked through with a slight crunch and taste delicious.