Beetroot Wellington
We've turned this classic dish vegan using our famous Beetroot, try out our recipe for an impressive...
Accompaniments
Honey Roasted Beetroot
These sweet honey roasted beetroot elevate any simple salad or try serving as side for your Sunday roast.
Difficulty
Easy
Time
30 minutes
Serves
4
Diet
Vegetarian
Ingredients
1 jar Baxters Baby Beetroot
50g honey
50ml rapeseed oil
Salt and pepper
4 cloves garlic
Small bunch thyme
200g yogurt
100g goats cheese
5g cracked black pepper
Juice of 1 lemon
Preparation
Preheat oven to 180°C.
Open and strain beetroot in a sieve over a bowl making sure to keep the pickle vinegar.
Cut the beetroot into even sized wedges.
Place a deep roasting tin in the oven with the oil in and allow to heat up.
Add the wedges, garlic and thyme. Season.
Roast for 20 minutes shaking regularly.
Add the honey and cook for a further 10 minutes, shaking form time to time to ensure beets are coated in honey. The honey will reduce and give the beets a beautiful golden glaze.
In a bowl combine the goats cheese and yogurt whisking to make sure there are no lumps.
Add the pepper and season with salt.
To serve spoon the beets into a large bowl and drizzle over the goats cheese yogurt.
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