Beetroots are nice. Beetroots are good for your health. But sometimes, beetroots can be extremely boring. Don’t get me wrong, I love them in salads or simply sliced and seasoned with salt, vinegar and olive oil. But every time? Naah, it’s not for me.
I don’t even have dinner leftovers for lunch the next day. I’d rather store and have them another time. Imagine having beetroot salad a few times in a row. Definitely a no-no.
Having grilled chicken breast for dinner a few days ago, why not trying to serve those ruby jewels as an interesting side? So here we go.
INGREDIENTS (serves 1-2)
- 400g (4) cooked and peeled beetroots
- 2 cloves garlic
- 1 tsp mixed herbs – I suggest earthy ones like thyme, sage and rosemary
- salt, pepper to taste
- 2 tbsp extra virgin olive oil
- 1/2 tsp chilli flakes (optional)
Pre heat the oven at 200°C fan, and line a baking tray with greaseproof non-stick baking paper. Cut the beetroots in wedges, not to thick or it’ll take them ages to bake, and place them in a bowl.
Peel the cloves of garlic and tip them in a mortar (or a food processor), add the herbs, salt and pepper and grind everything to obtain a smooth-ish paste. Pour the olive oil and mix to emulsify. If you fancy some heat, add the chilli flakes.
Pour the dressing over the beetroot wedges and toss them well to evenly coat them. Place them evenly on the baking tray and bake for 20-25 minutes, until the surface is crispy. Take the wedges out of the oven, let cool for a couple of minutes and serve.