Ingredients
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Methods
1
Preheat an oven to 160C.
2
Trim the tops off the baby beets leaving 4cm of stalk.
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.
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.
5
Allow the beetroots to cool and slip skins off before cutting them into halves.
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.
1
Preheat an oven to 160C.
2
Trim the tops off the baby beets leaving 4cm of stalk.
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.
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.
5
Allow the beetroots to cool and slip skins off before cutting them into halves.
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.
