Riverford Wicked Leeks
Baked beetroot and marmalade recipe image

Print Baked beetroot and marmalade

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.


Starter recipes  


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


  1. Preheat oven to 200˚C/Gas 6.
  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.
  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.
  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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