Roast Beetroot Parcels
Did you know that beetroots are a superfood?
We absolutely love the color and taste of beetroot and until recently starting to cook with it; we have truly under-estimated this vegetable. Growing up with canned, diced and sliced beetroot, we heard how many people prepare it from scratch and realised it truly isn’t so intimidating. Simply wearing gloves when handling will avoid staining your hands. To all those in the kitchen that are first-timers or on the fence about the beetroot flavour – this is the recipe that will change your mind.
Ingredients
4 Beetroots, peeled and halved
Olive Oil for drizzling over beetroot
1 Tbsp, The Salty Greek
Recipe Steps
Pre-heat oven to 190°C.
Toss the beetroots with enough oil to coat.
Place each beetroot on a square of foil. Season with The Salty Greek, Signature or Mild Chilli Blend – about half a tablespoon (or two scoops of the mini spoons) per parcel.
Wrap in a loose parcel, sealing the edges. Repeat with the remaining beetroots.
Roast in the preheated oven for about 45 minutes, or until just tender.
Serving suggestions
Place the roasted beetroot on a serving plate with polenta or mashed potatoes, or a grain medley. Sprinkle rocket, feta cheese and drizzle balsamic glaze or a green sauce.
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