This healthy slow roasted beetroot recipe takes virtually no time to prepare, but does need a slow oven and freshly harvested beetroot.
My parents grew beetroot every year. We were all so busy helping out in their 4 acre market garden that there was never much time for fancy food prep. So baking or roasting beetroot in the oven was ideal, as the beetroot could be left in the oven all morning on a Saturday. When we had half a day’s work done in the fields the beetroot would be perfectly roasted.
This method of cooking is my favourite way to cook beetroot as it doesn’t make a mess and retains all the vitamins and nutrients this powerful little vegetable holds inside.
Healthy Slow Roasted Beetroot
Wash and dry the beetroot, but do not scrape or cut them, as even the smallest of nicks with a knife will pierce the skin and cause the beetroot to bleed and lose flavour.
Lay the beetroot in an ovenproof dish and bake in a slow oven ( 300 – 325 F / Gas Mark 2 -3 / 150 – 170 C) for 4 – 5 hours, depending on the size of the beetroot. The beetroot should be tender, but still quite firm.
Peel at once if serving hot, but if serving cold in salads, leave to cool down completely before peeling.