Quick & Easy

Rosemary and pepper roasted beetroot

rosemary and pepper roasted beetroot



1.Preheat oven to 200°C.
2.Trim ends of beetroot, leaving 2cm of the stem attached; halve beetroot if large. Reserve small unblemished beetroot leaves.
3.Combine beetroot, rosemary, garlic, pepper and 2 tablespoons of the oil in large baking dish. Roast, uncovered, about 45 minutes or until beetroot are tender.
4.Squeeze garlic flesh from skins; chop garlic finely. Combine garlic, juice and remaining oil in small bowl; season to taste. Place beetroot and reserved leaves on serving platter; drizzle with garlic dressing.

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