Delicious fresh and sour beetroot from the oven. And the ideal thing about these beets is that anything left over can be used in a salad the next day.
Ingredients:
Roasted beets:
1 kilo of fresh beets
2 tbs olive oil
1 tbs balsamic vinegar
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp salt
1/2 tsp freshly ground pepper
Glaze:
1/2 cup balsamic vinegar
2 tsp honey
Decoration/extra:
1/2 pomegranate (seeds only)
75 gr. unsalted pistachios (roasted)
Peel (zest) of 1/2 orange (this is not necessary)
Preparation:
Preheat the oven to 200ºC (hot air)
Clean the beets thoroughly and peel them. Cut them into wedges. Not too big, I cut them into 8’s.
Mix the oil, balsamic vinegar, fennel and cumin seeds, salt and pepper well in a bowl. Add the beet pieces and make sure they are mixed well so that all beets are well covered.
Cover an oven tray with baking paper and place the beets on it. Spread them out well. Place this in the oven for 45 minutes, but make sure you toss it well every 15 minutes. Cook until easily pierced with a fork.
Place the ingredients for the glaze in a pan and bring to the boil. Let this reduce for about 20 minutes until you only have 3 Tbs left. Stick with this, before you know it it will have reduced too much.
Roast your pistachios and try to peel them. Chop them into coarse pieces. Remove the seeds from the pomegranate.
When the beets are ready, put the beets, the glaze, orange juice, the nuts and the pomegranate in a bowl and stir well.
Serve it with oven-baked potatoes and possibly. with a piece of meat.
Enjoy your meal!
