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Roasted beetroot

Roasted beetroot

Roasted beetroot
Recipe time: 1 hour
 
Ingredients
 
1 kg beetroot, washed and cut into quarters
Some blood orange flavoured olive oil
30 ml red wine vinegar
30 ml brown sugar
Salt and pepper to taste
 
Method
 
Preheat your oven to 180 °C.
Toss the beetroot with some olive oil and place in a prepared baking dish.
Mix the vinegar and sugar together and drizzle over the beetroot.
Season to taste and roast in the oven for 45-50 minutes or until caramelized and soft.
Serve warm with cous cous or cold with a salad.
 

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