Pic of Baked beetroot and marmalade

Baked beetroot and marmalade

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Baked beetroot and marmalade

Starter Serves 4 55 min
The bitter-sweet taste of the marmalade and the earthiness of the beetroot combine well. The roasting bonds the two and creates a good texture.


  • 500g small beetroot, tops trimmed, left whole in their skins
  • 1 tbsp marmalade
  • 50g butter
  • salt and pepper


Prep time: 5 min
Cooking time: 50 min
  • 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.

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