English Baked Beetroot recipe
information
Beetroot is usually served cold in salads, but it is also delicious served hot. Be careful when preparing the beetroots for cooking in a conventional oven - if the skin is damaged the colour will 'bleed' during baking. For the same reason, do not prod them with afork to see if they are done, but instead test whether the skin slides off easily.
ingredients
Soured cream and beetroot is a classic combination that works wonders in this unusual recipe.
4 raw beetroots, each weighing about 225 g (8 oz)
butter or fresh soured cream, to serve
salt and pepper
butter or fresh soured cream, to serve
salt and pepper
method
1. Wash the beetroots, but do not trim. Wrap them in greased foil or place in a greased ovenproof dish.
2. Cover tightly and bake at 180°C (350°F) mark 4 for 2-3 hours. When the beetroots are cooked the skin will slide off easily.
3. Serve with a slice cut off the top, but not skinned, topped with the butter or soured cream and seasoned to taste.
2. Cover tightly and bake at 180°C (350°F) mark 4 for 2-3 hours. When the beetroots are cooked the skin will slide off easily.
3. Serve with a slice cut off the top, but not skinned, topped with the butter or soured cream and seasoned to taste.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
