Page title and description

Baked beetroot and marmalade
Ingredients
- 500g small beetroot, tops trimmed, left whole in their skins
- 1 tbsp marmalade
- 50g butter
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
50 min
PT50M
-
Step 1
Preheat oven to 200°C/Gas 6. -
Step 2
Wrap each beetroot in foil and place on a baking tray. Roast in the oven for about 45 minutes, depending on the size of your beetroot. Test by inserting a knife to see if each one is soft. -
Step 3
When cool enough to handle, remove from the foil and rub off the skin (use gloves to stop your hands going pink); it should come away quite easily. -
Step 4
Cut the beetroot into wedges, toss with the marmalade, butter and season with salt and pepper. Return to a hot oven for 5 minutes or until glazed and heated through.