Roasted Balsamic Beetroot

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Roasted Balsamic Beetroot Ingredients

8 Beetroot; fresh and	4 Dsp walnut oil
; unskinned, up to 10	2 Dsp balsamic vinegar
140 ml Water; up to 280	1 30 grams who walnuts;
SAUCE	Salt and pepper

Instructions for Roasted Balsamic Beetroot

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.

Main Ingredient: BeetsCuisine: Uncategorized

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