Riverford Wicked Leeks
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.

Ingredients

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

Method

  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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