This is from Jamie Oliver’s ” The Return of the Naked Chef” and can be served as part of an antipasti plate or to accompany some grilled white fish.
Ingredients
- 455 g fresh raw beetroots ideally golf ball sized, scrubbed. If much larger halve them.
- 10 plump garlic cloved unpeeled and squashed
- 1 handful fresh marjoram or sweet oregano leaves picked
- sea salt and black pepper
- 10 tbsps balsamic vinegar
- 6 tbsps extra virgin olive oil
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6. Tear off about a metre and a half of kitchen foil and fold in half to give you extra thickness.
- Place the beetroots in the middle of the foil with the garlic and marjoram and season generously with salt and pepper.
- Fold the sides of the foil into the middle, add the vinegar and olive oil then scrunch or fold the foil together to seal at the top.
- Place in the preheated oven and cook for about an hour until tender. Serve in the bag at the table.
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