I had lots of home grown beetroot from my allotment this year and cooked this delicious recipe from ” Morito” by Sam and Sam Clark. Sadly this book seems to now be out of print, though it appears occasionally on Amazon at inflated prices second hand. The beetroot can also be served with their recipe for Spiced Labneh.
Ingredients
- 800 g raw beetroot peeled and cut into small wedges
- 3 tbsps olive oil
- 1 tbsp Cabernet Sauvignon vinegar or aged red wine vinegar
For the Green Mayonnaise:
- 1 bunch basil roughly chopped
- 1 bunch tarrogon roughly chopped
- 1 bunch dill roughly chopped
- 4 tbsps extra virgin olive oil
- 1 tbsp Moscatel vinegar or other aged sweet wine vinegar
- a pinch sugar
- 3 tbsps mayonnaise or Alioli made without the garlic
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6. Place the beetroot in a baking tray and toss with the olive oil. Season with salt and pepper and put into the hot oven. Bake for 60-90 minutes until soft and shrivelled.
- Meanwhile make the green mayonnaise. Blitz all the ingredients except the mayonnise in a blender until smooth. Transfer to a bowl and mix in the mayonnaise or Alioli. Check seasoning
- Serve the beetroot warm or at room temperature with the green mayonnaise on the side.
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