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.

Enjoy!