These Roasted beetroots have become a very regular treat in our house. We love them! I use them in so many different ways that we never get enough of them.
Estimated reading time: 4 minutes
🥘 Main ingredients
- olive oil
- balsamic vinegar
Only a few ingredients make such a versatile dish!
🥗 Serving suggestions
When ever I Roast these beets, I normally roast a whole lot of them in one go. Because the delicious beets can be used in so many ways, and in so many dishes. Just to name a few;
- Slice them and use them in a sandwich or on a wrap. They pair great with a light spread, with hummus, pickled onions, bell pepper (paprika) and so many other ingredients.
- Have them as a salad. Either a beet salad in which you pair them with raw, thinly sliced beets. Or add them to a green salad, with tomato, capers, herbs, or any other ingredients.
- Great to add to your favourite vegan burger bun.
- Use them as a side dish to any of your mains.
- Keep it plain and just enjoy with some plain rice, or flat bread.
- Or go 'gourmet' style and pair them with a delicious warming smoky potato puree, smoky celeriac puree and some vegan red wine gravy to pour over.
Here some pictures of how I tend to use them.
💭 Top tips
This recipe is all about the amount of olive oil and Balsamic vinegar. I mean, A Lot! I used in this recipe 6 Tablespoons of each, but that is of course only for 5 beets. So, please use more! It is better to use too much than too little.
Because in my local area it is very difficult to find fresh Marjoram. There fore I use dried Marjoram, but fresh would be much better. I use a large amount of dried Marjoram, because dried herbs are less aromatic than fresh herbs. You could use some Oregano as well.
Leave the beets to roast for minimum 1 hour before you check if they are cooked. While checking be very careful for the hot steam that releases from your papillote.
🍷 Wine pairing
A lovely dish to pair a wine with. Of course the perfect pairing would depend on how you serve the roasted beetroots.
But in general we can say; These earthy, herby and sweet beets can deal with a nice full bodied red. In the picture you see a Boutenac red (Corbieres region, South of France) which pairs beautiful. Other Languedoc wines with the classic Grenache, Syrah, Mouvedre blend would pair well, as so the Rhone reds would do or even a Malbec.
The southern Italian Negroamaro, or Nero d’Avola would matches this style. But if you enjoy your beets in a light salad. Go more for the fruity reds, like pinot noir, or gamay.
Maybe these beets will become a staple food in your kitchen too. Let me know if you have any other fabulous ideas with these beets. @haricoco1 on your insta pictures.
This recipe was inspired from an old recipe of the Great Chef Jamie Oliver. I believe I have seen it coming by during his 'naked-chef' -era.
- 5 beets peeled, and chopped in even parts
- 8 garlic cloves whole
- 6 Tablespoons olive oil
- 6 Tablespoons Balsamic vinegar
- 3 Tablespoons dried Marjoram (or preferably fresh if you can find)
- 2 Sprigs Thyme
- salt and pepper to taste
- Preheat the oven to 200C / 428F
- Peel and chop all the beetroots in even parts, this can be wedges or cubes depending on how you like to use it. (perhaps with gloves to protect your hands from going bright red)
- Prepare an oven dish with a very large piece of aluminium foil, large enough to make a well closed bag (papillote) to fit all the beets.
- Transfer the chopped beets into the prepared aluminium foil.
- Add the garlic, the marjoram, and salt and pepper.
- Add the 6 Tablespoons of olive oil, and 6 Tablespoons of Balsamic vinegar. Toss everything very well together, rub with your fingers the oil and vinegar well into the beets.
- Add the sprigs of thyme.
- Close the aluminium foil very well into a completely closed bad (papillote) Make sure the corners are well closed.
- Put the oven dish with filled bag (papillote) in the hot oven for approx. 1 hour.
- After one hour, carefully open the papillote, and check with a fork if the beets are well cooked.
- Serve the warm beets as a side dish, or let them cool down to use them in a salad, sandwich or wrap.