What gets me about this blog, is my total incapability to keep on top! I am not joking, this week I must have tried at least 5-6 different recipes, yet have run out of time to post them up here. Now I am only up to Recipe 44 and if I am to be "tracking along nicely" I should be up to Recipe 52. Oh dear!
Luckily enough, I have found some of the recipes I have done in the last couple of weeks and managed even to find some of the photo's I have taken of them- so YAY me! Recipes with pictures.
This recipe is from last night, as I had neighbours over for dinner. I may add the actual roast lamb itself as another recipe at another time (as I have always grown up with roasts and stupidly think that everyone knows how to make one), but today its Roasted Baby Beets as I had tonnes in my vege patch and had no idea how to cook them!
Baby Beets (or normal Beetroot)
1 tsp crushed garlic
4 sprigs of rosemary
5 tbsp balsamic vinegar
salt and pepper
Method
- Preheat oven to 220c. Whilst this is heating Clean the beets washing off excess soil.
- Put the beets into a large pot and add enough water to cover them. Season with salt and bring to the boil. Cook for 15 to 20 minutes until just tender, then drain and place in a bowl of cooler water.
- Using a potato peeler or knife, peel the outer skin off the beets when cool enough to handle- however you do want them warm to the touch for the next step.
- In a bowl add garlic, rosemary, balsamic vinegar and salt and pepper. Place your beets and gently stir them around so all beets get a covering of the marinade. Leave for 5 minutes in the marinade so they absorb the sweetness.
- After 5 minutes, place the beets on a greased roasting tray and roast for half an hour, or until the beets have a glazed dark look about them.
- Serve with other roasted vegetables
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