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Baked beetroot with a redcurrant glaze

Posted by Olya in Kusochek - Recipes on 13 January 2005 tagged Beetroot with no comments

Serves 4

Ingredients:

• 1 bunch beetroot, scrubbed or peeled
• 2 cloves garlic, crushed
• 1/2 x 10g pack fresh oregano, roughly chopped
• 50ml balsamic vinegar
• 50ml extra virgin olive oil
• juice of 1 large orange
• 2 tbsp redcurrant jelly with port

additionally for serving

• cubed Capricorn Goat’s Cheese
• bag of watercress, rocket and spinach salad

Instructions

1. Preheat the oven to 200°C, gas mark 6. Trim the roots and the
   leafy tops, leaving a flat base to stand the beetroot during cooking.
2. Lay a large piece of foil on the work surface with a
   similar-sized piece of non-stick baking parchment on top. Stand the
   beetroot in the centre.
3. Place all the other ingredients in a small pan and warm together
   until the redcurrant jelly melts. Season with salt and freshly ground
   black pepper and leave to cool slightly.
4. Gather up the sides of the foil and parchment and scrunch togeter
   to form a bag. Pour the cooled liquid in at the top and twist firmly to
   seal.
5. Bake in the oven for 1 1/2 hours
   until just tender when pierced with the tip of a sharp knife. Cut into
   quarters and place on a serving plate on a bed of salad. Arrange the

   cheese cubes on the top. Pour the cooking juices over and serve with
   crusty bread.

From waitrose.com.