Baked beetroot and orange

Serves 10
1.5kg medium sized beetroots
Few sprigs fresh thyme
4 tbsp. rapeseed oil
3 oranges
1tsp balsamic vinegar
50ml vegetable or turkey stock
Salt and freshly ground black pepper

 

 

 

 

 


Peel the beetroot and cut into thick wedges. Place in a roasting tin with the thyme and oil and toss to coat in the oil. Cover with foil and roast in a pre-heated oven at 180C/gas mark 4 for 30 min until the beetroots are tender. Meanwhile, peel and segment the oranges, saving any juice. Place the roasting tin on the hob over a medium heat and stir in the balsamic vinegar and stock and any juice from the oranges. Bring to the boil and stir until the liquid has reduced to a syrupy consistency. Add the orange segments. Season with salt and pepper and serve immediately.

Other recipes for a traditional festive feast include:

• Three-bird roast
• Nutty roast potatoes

• Lemon glazed carrots and shallots