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Maggie Beer

Baby beetroot

Beetroots in Vino Cotto

Baby beetroot

Step 1: Preheat an oven to 160C.

Step 2: Trim the tops off the baby beets leaving 4cm of stalk.

Step 3: Place a large piece of foil on a flat surface and place the beetroots in the middle of the foil. Add 20g of butter and the Extra Virgin Olive Oil, then wrap up into a tight parcel.

Step 4: Place the beetroots into the preheated oven and cook for 30-40 minutes (may need longer if they are older beetroots). Use a skewer to test if they are cooked; if the skewer goes in easily then you know they are ready.

Step 5: Allow the beetroots to cool and slip skins off before cutting them into halves.

Step 6: When ready to serve, add the remaining butter to a pan on a low heat. When butter has melted, add the beetroot and toss until they are warmed through, then deglaze with Vino Cotto.

Ingredients

  1. [unknown amount] 18 baby beetroots golf ball size
  2. [unknown amount] 2 tbspn Extra Virgin Olive Oil
  3. [unknown amount] 2 tbspn Vino Cotto

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