As part of my 2013 recipe book challenge, I’ve been enjoying the simplicity of the recipes ‘Stephanie Alexander Kitchen Garden Cooking with Kids’. This recipe serves approximately 5 hungry mouths as a side dish.
4 medium-to-large beetroots, or 18 small beetroots
4 tablespoons of extra virgin olive oil
3 teaspoons of balsamic vinegar
2 teaspoons of brown sugar
8 stalks of dill
Cloves of garlic (optional)
1. Preheat oven to 200C.
2. Wash the beetroots very well – make sure all the grit has been removed.
3. Cut off the beetroots’ leafy tops/stalks as well as the root ends and dry the beetroot with kitchen paper.
4. If you are using large beetroots, peel them and then cut into large wedges for easy cooking (you might want to wear gloves during the peeling process until you want red hands). If you are using small beetroot, leave intact.
5. Place the wedges or small beetroot on to a baking dish.
6. Combine the dressing – mix the oil, balsamic vinegar and brown sugar in a small bowl.
7. Drizzle the dressing over the beetroot and gently shake the tray so that each piece is coated. Add some cloves of garlic if you wish to add extra flavour.
8. Cover the baking dish with aluminium foil or a lid and bake for 20-45 minutes until tender. The beetroots are cooked when a thin skewer slips through them easily.
9. While the beetroot is cooking, rinse the dill and dry by rolling in a tea towel. Chop the dill roughly (stems and leaves).
10. Remove the cooked beetroot from the oven. If cooking small beetroot, wait until they are cool and slip off their skin (you might want to use gloves).
11. Place the beetroot in a salad bowl and sprinkle with the dill. Make sure the juices from the tray are drizzled over the top.
Thanks to Stephanie Alexander’s recipe in her book ‘Stephanie Alexander Kitchen Garden Cooking with Kids’. I just added a bit of extra dressing as mine dried out in the oven.