Roasted Beetroot Recipe

Inspired by HIDE

Time1h 15m

Serves4

Roasted beetroot served with a creamy goat cheese and a sprinkle of walnuts.

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Ingredients

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1
Prepare the Beetroot
Preheat your oven to 200°C (400°F). Wash the beetroot thoroughly to remove any dirt, then trim the tops and tails. Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
2
Roast the Beetroot
Drizzle the wrapped beetroot with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork.
3
Prepare the Toppings
While the beetroot is roasting, chop the walnuts and lightly toast them in a dry skillet over medium heat until fragrant. Set aside. Crumble the goat cheese and chop the parsley, if using.
4
Assemble the Dish
Once the beetroot is done, remove them from the oven and let them cool slightly. Peel the skins off (they should come off easily). Cut the beetroot into wedges or slices and arrange them on a serving platter.
5
Add Toppings
Top the roasted beetroot with crumbled goat cheese and sprinkle the toasted walnuts over the top. Garnish with chopped parsley if desired.
6
Serve
Serve the roasted beetroot warm or at room temperature as a delicious appetizer or side dish.