insert clever quip about ubiquity here
1lb of raw beetroots, preferably golf-ball sized. scrubbed
10 cloves of garlic, peeled and squashed.
1 handful of fresh majoram or sweet oregano, leaves picked.
salt and freshly ground black pepper
10 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
preheat the oven to 200 C / 400 F. tear off around a meter and a half of kitchen foil and fold it in half to give you a double thickness. if you can only get larger beetroots half them to speed up their cooking time, otherwise use them whole. place them in the middle of the foil with the garlic and marjoram, season generously with salt and freshly ground pepper, then fold the sides into the middle. before you seal the foil, add the vinegar and olive oil. scrunch the foil together to seal at the top. place in the preheated oven and cook for around 1 hour, until tender.
this is ideal on the bbq, but the oven will warm up the house nicely in winter.
Categories: recipes / |
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