Beetroot with Balsamic Vinegar, Marjoram and Garlic (4)
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
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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