At a glance
This recipe centers on roasting whole beetroots until tender, then coating them in a zesty dressing with lemon, balsamic, ginger, and coriander. The longest part is the roasting—about an hour in the oven—but most of the work is hands-off once the beetroot is wrapped and cooking.
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Roasting the beetroot
Wash the unpeeled beetroot whole in warm water, then wrap it tightly in foil with a little salt and oil. Roast in an oven preheated to 200°C for about an hour. Remove, let cool slightly, then peel.
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Coating in the dressing
Slice the beetroot thinly. In a bowl, mix water with lemon juice, balsamic vinegar, extra virgin olive oil, finely grated ginger and a handful of chopped coriander. Season with salt and pepper. Toss the beetroot slices in this mixture and leave to rest before serving.
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