Beetroot with Balsamic Vinegar, Marjoram and Garlic (4)

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.

Beetroot with Balsamic Vinegar, Marjoram and Garlic (4)
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Beetroot with Balsamic Vinegar, Marjoram and Garlic (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. 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.
  2. Place the beetroots in the middle of the foil with the garlic and marjoram and season generously with salt and pepper.
  3. 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.
  4. Place in the preheated oven and cook for about an hour until tender. Serve in the bag at the table.
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