Roasted Beetroot with Shallots
Serves | 4 to 6 |
Prep time | 15 minutes |
Cook time | 30 minutes |
Total time | 45 minutes |
Dietary | Vegetarian |
Meal type | Lunch, Salad, Side Dish, Snack, Starter |
Misc | Pre-preparable, Serve Hot |
Occasion | Barbecue, Casual Party, Easter, Halloween, Thanksgiving, Valentines day |
Region | British |
By author | Karen S Burns-Booth |
A wonderful way to serve beetroot that takes it to another level; this roasted beetroot is perfect as an accompaniment or as a salad with crusty bread.
Ingredients
- 450g cooked vacuum-packed beetroot, cut into wedges
- 12 ”banana” shallots, peeled and cut into half or quarters if very large
- 2 to 3 tablespoons olive oil
- Fresh chives, freshly chopped
- Salt and pepper, to taste
Note
A wonderful way to serve beetroot that takes it to another level; this roasted beetroot is perfect as an accompaniment or as a salad with crusty bread.
Directions
Step 1 | Pre-heat oven to 220C/425F/Gas Mark 7. |
Step 2 | Place the beetroot wedges and shallots into a large baking or roasting tray/tin. Pour the oil over the vegetables and mix well. |
Step 3 | Roast for 20 to 30 minutes until the edges of the beetroot is charred and the shallots are cooked and soft. Sprinkle the freshly chopped chives over the top to serve, and season to taste with salt and pepper. |