Roasted Balsamic Beetroot recipe
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Roasted Balsamic Beetroot

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Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients

  • 8 Beetroot; fresh and
  • ; unskinned, up to 10
  • 140 ml Water; up to 280

SAUCE


Preparation

Wash the beetroot well but do not scrub or tear the skin. the best way I find to cook them is in a roasting tin with 1/4-1/2 pint water, cover with foil and cook until tender, approximately 11/2 hours at gas mark 3/160C/325F. When cooked, cut off the beetroot tops and bottoms, peel and dice into large chunks. To finish, heat the walnut oil, toss in the diced beetroot, add the balsamic vinegar, a few whole walnuts and heat through. Season with salt and pepper and serve either hot or cold. Carlton Food Network http://www.cfn.co.uk/ Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.


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