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Nutrition: per serving

  • kcal115
  • fat4g
    low
  • saturates1g
  • carbs16g
  • sugars15g
  • fibre3g
  • protein3g
  • salt0.35g
    low
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Method

  • step 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.

Recipe from Good Food magazine, January 2007

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Comments, questions and tips (36)

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Overall rating

A star rating of 4.5 out of 5.44 ratings

jjarkwright

Had some cooked beetroot in the fridge to use up, so googled how best to roast to have with our Sunday lunch - I chose this recipe, delicious and now it's going to be my go to - thank you :))

Filleep

25 minutes? After 1 hour 25 minutes it was still raw. Maybe something wrong with my oven

colleenmaclaren84834

Recipe did say COOKED beetroot

Diana0407

Could you use uncooked beetroot ?

mrsedz

question

Presumably if you have uncooked beetroot you just extend the cooking time or would it be better to roast them on their own first?

goodfoodteam avatar
goodfoodteam

Hi, we'd suggest cutting them into wedges and roasting them with just the olive oil for about 15-20 minutes (or until beginning to turn tender), then add the remaining ingredients for a final 25 minutes. Best wishes, BBC Good Food Team.

jessbbc

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