Thursday, February 3, 2011

Baked Beetroot with balsamic vinegar, marjoram and garlic

This comes from The Return of the Naked Chef, by Jamie Oliver. He doesn't have this recipe on his site, but he has several others. I haven't tried this recipe. The hour in the oven sounds wonderful this week!

Serves 4

1 lb fresh beetroots, scrubbed, golf-ball size
10 cloves of garlic, unpeeled and squashed
1 handful of fresh marjoram or sweet oregano, leaves picked
salt and freshly ground black pepper
10 T balsamic vinegar
6 T olive oil

Preheat oven to 400.

Tear off around 5 ft of kitchen foil and fold it in half to give you double thickness. If you can only get larger beetroots,halve them to speed up their cooking time otherwise use them whole. Place them in the middle of the foil with the garlic and marjoram, season generously with salt and freshly ground black pepper, then fold the sides in to the middle. Before you seal the foil, add the vinegar and olive oil. Scrunch or fold the foil together to seal at the top. Place in a preheated oven and cook for around 1 hour until tender. Serve in the bag at the table-lovely.

**This is an amazing way to cook beets. Delicious and easy.  My husband prepared them while I was in Nob Hill listening to A Band Named Sue at The Yarn Store. He used dried marjoram rather than fresh.
***I made it a second time and put the mixture into a casserole dish and covered it with foil. Still delicious!

No comments:

Post a Comment