This is a seasonal recipe for right now.
- Rosemary herb
- Olive oil
- Salt, to taste
Step 1 – Chop the beetroot into large wedges and place these into an oven-proof dish. You can leave the skin on washed beetroot.
Step 2 – Add olive oil to the beetroot.
Step 3 – Chop the rosemary finely and add this to the beetroot.
Step 4 – Preheat the oven to 180C/350F/Gas 4.
Step 5 – Roast for approximately 30 minutes, or until the beetroot is cooked through.
Step 6 – Add salt to taste.