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Post by JennyWrenn on Jan 5, 2010 16:45:01 GMT
Just been watching Come Dine With Me and one of the cooks did roasted beetroot in the oven Didnt actually see how she did it in full; wonder if anyone has made this, how, and was it nice She didnt seem to peel it - just top and tailed it and scrubbed it clean i221.photobucket.com/albums/dd161/GWDAdmin1/Smilies/Default/huh.gif Beetroot one of my fav veggies but only had it pickled |
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Post by farmersboy on Jan 5, 2010 16:59:45 GMT
Never tried it,but dont fancy it,doesnt seem right
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Post by Plocket on Jan 5, 2010 17:02:19 GMT
OH loves it Jenny but I can't bear the stuff. Some root vegetables, possibly beetroot too, don't really need to be peeled because most of the goodness is in the outer layer - carrots for example.
Anyway when OH does it he uses fresh beetroot (not pickled LOL!) and chops it to about the size you'd have a roasted spud. He par-boils them for about ten minutes like the other veggies (we tend to do parsnips, carrots and potatoes together) and roasts them in the same tin with everything else.
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Post by JennyWrenn on Jan 5, 2010 17:44:31 GMT
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Post by farmersboy on Jan 5, 2010 18:19:56 GMT
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Post by Plocket on Jan 5, 2010 18:34:03 GMT
When you are roasting them you use oil in the tray and baste or turn them occasionally so they crisp in the oil. Don't cover them though  |
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Post by Jasmine on Jan 5, 2010 18:39:08 GMT
You could also chop it smaller with small chunks of squash, pepper, onion, leek, courgette, mushroom and/or any other veggies you like and drizzle with olive oil and a bit of thyme and roast uncovered for 45 minutes. Keep stirring during that time though.
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Post by Barbara on Jan 5, 2010 21:55:27 GMT
You can bake them as well, and when cooked fill with cream, and butter. about 45mins.
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Post by JennyWrenn on Jan 6, 2010 6:34:48 GMT
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Post by Auricula on Jan 6, 2010 16:19:40 GMT
I'll try that....I love beetroot
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