- 400g large beetroot
- 1 sprig thyme
- 1 sprig rosemary
- 1 bay leaf
- 2 tbsp olive oil
- 3 grains allspice
- 3 grains juniper, crushed slightly
- 1 pinch salt
- Scrub the beetroot and place on a large sheet of foil. Add the thyme, rosemary, bay leaf, olive oil, allspice, pepper, crushed juniper, a pinch of salt and wrap up tightly.
- Place the wrapped beetroot on a baking tray on shelf level 2 on the ‘True Fan Cooking’ program and cook at 220°C for 30 minutes, then reduce the heat to 150°C and continue baking for 3-4 hours, or until tender when pierced with a knife.
Unwrap the beetroot, cut them in half and spoon over the remaining contents of the parcel. This dish can be served warm or cold.
This beetroot dish is great with roast meat or grilled nectarines, blue cheese and basil for an exciting combination of colour and flavour.