Roast beetroot with marmalade recipe image

Print Roast beetroot with marmalade

The bitter sweet taste of the marmalade and the mellow earthiness of the beetroot combine beautifully. Goes well in a salad, or with roasted pork or chicken.


  • 500g beetroot
  • 1 tbsp marmalade
  • 50g butter


  1. Preheat oven to 180°C/Gas 4. Put the beetroot in a baking dish containing about 5mm water, cover with foil and roast in a moderately hot oven for about 45 minutes, until tender.
  2. Peel and cut them into wedges, then toss with the marmalade, butter and some salt and pepper. Return to a hot oven for 5 minutes or until glazed and heated through.
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