Roasted beetroot with rosemary

This is a seasonal recipe for right now.

  • Beetroot
  • 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.



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