English Baked Beetroot
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
- 4 raw beetroots each weighing about 8 oz
- butter or fresh soured cream to serve
- salt and pepper
Instructions
- Wash the beetroots, but do not trim. Wrap them in greased foil or place in a greased ovenproof dish.
- 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.
- Serve with a slice cut off the top, but not skinned, topped with the butter or soured cream and seasoned to taste.
Calories: 98 kcal
Carbohydrates: 22 g
Protein: 4 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 177 mg
Potassium: 737 mg
Fiber: 6 g
Sugar: 15 g
Vitamin A: 75 IU
Vitamin C: 11 mg
Calcium: 36 mg
Iron: 2 mg