There are some good small to medium-sized raw beetroots around at the moment. And baking them in the oven brings out all the sweetness and flavour. The only problem is that they take a fair amount of time to cook, so it’s good to cook something else in the oven at the same time. Anything meaty, or a simple macaroni cheese would be good.
If you grow your own herbs (and oregano or marjoram are among the easiest), you may have a plentiful supply of oregano. Otherwise a packet of fresh thyme sprigs from the supermarket will also do.
Ingredients for 4
5-6 raw beetroot
6 tblspns good balsamic vinegar (but not the very best – unnecessary)
About 20 g fresh oregano sprigs
4 large garlic cloves, (crushed but unpeeled)
4 tblspns olive oil
sea salt and lots fresh ground black pepper
Preheat oven to 180 degrees
1. Scrub and trim the beetroot. Cut in half lengthways any that are bigger than a golf ball.
2. Line a shallow ovenproof dish with tinfoil, with plenty of extra to allow the beetroots to be completely sealed in a parcel.
3. Place the beetroots on the foil and strew the oregano among the pieces, with the garlic.
4. Sprinkle over the vinegar and oil, and season.
5. Gather up the surplus foil and seal the beetroot into a generous parcel (should have room inside for the steam to cook the vegetables)
6. Cook 1.75-2 hours or until tender.