Serves
6
I always shy away from recipes that tell me to roast beetroot for an hour or more in the oven. It is such an uneconomical use of oven space unless you are using the oven for another dish as well. Boil the beetroot first to soften, peel and slice before roasting with this delicious spicy sweet and sour glaze.
Recipe Category
Products in this recipe
You will need
1 kg medium beetroot (± 8 whole)
1 roll of cinnamon, broken up into long strips
1 T (15 ml) canola oil
grated rind of one lemon
¼ cup (60 ml) fresh lemon juice
3 T (45 ml) brown sugar
2 t (10 ml) Ina Paarman’s Vegetable Spice or Green Onion Seasoning
Method
Wash the beetroot, don’t trim the root end. Cut the leafy ends with 5cm still attached.
Cover with water and boil, for ± 35 minutes until just tender (keep the lid on the pot while cooking). When tender, cool to touch temperature and peel.
Adjust the oven rack to the middle position. Preheat the oven to 200°C.
Cut each beetroot into 8 wedges. Toss with cinnamon, canola oil, lemon rind, lemon juice, brown sugar and Seasoning. Mix well. Dish into an ovenproof dish and roast for 35 minutes.
