Roasted Beetroot

Serves: 2
Oven Temperature: 200ºC/400ºF/Gas 6
Cooking Time: 45 minutes

4 raw beetroot
1 tablespoon of vegetable oil

1) Chop of the tops of the beetroot stalks, leaving about 5cm of stalk. Be careful not to bash the skins or cut the stalk off completely or they will leak red juice EVERYWHERE!
2) Put them in a roasting tray and cook for about 45 minutes until they are tender.
3) You can serve them as they are for people to peel themselves, or leave to cool for a while and peel them before serving.

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