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Cooking
Roasted Beetroot Spread the Whole Family Will Love
· 2 servings
Roast the beetroot in foil
Wrap the beetroot tightly in foil, each one separately. Roast at around 230–250°C for two hours. Once roasted, peel the beetroot and use as you like. It's so good that you can simply drizzle it with olive oil and add a pinch of salt.
Blend everything together
Cut the roasted, peeled beetroot into pieces. Blend it together with the rest of the ingredients. Let it cool, and ideally leave it in the fridge for a few hours so all the flavours can blend nicely.
Serving
Serve on a baguette. You can garnish with a little balsamic cream, a piece of goat cheese, fresh sprouts, or roasted meat. Spread it on baguettes or sandwiches for a quick snack or bite.