Honey-roast beetroot

Honey-roast beetroot

This is lovely hot or cold, and even better a day later when flavours have developed

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Preparation time

Prep 5 mins

Super healthy

Good source of folic acid

Method

  1. Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.

Per serving

106 kcalories, protein 3g, carbohydrate 16g, fat 4 g, saturated fat 1g, fibre 2g, salt 0.35 g

Recipe from Good Food magazine, January 2007.

Latest comments and suggestions

  • 05 November 2007

    Elaine rated and commented on this recipe

    5 stars

    Beautifully sweet, piquant and earthy. Very easy to pop in the oven with the sunday roast. Cooked this alongside roast chicken, roast potatoes and green veg.

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  • 09 February 2008

    Kerry commented on this recipe

    Very tasty and easy to make. I served it with vegetarian rissoles and baked vegetables.

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  • 20 March 2008

    Rachel commented on this recipe

    they go great in a basic salad too. All my family and friends loved them

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  • 11 June 2008

    christophe rated and commented on this recipe

    5 stars

    as good as impressive on a table during the weekend !

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  • 29 September 2008

    Laura rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Preparation time

Prep 5 mins

Super healthy

Good source of folic acid

Ingredients

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Per serving

106 kcalories, protein 3g, carbohydrate 16g, fat 4 g, saturated fat 1g, fibre 2g, salt 0.35 g

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