Starter or side, this sweet and sticky beetroot adds a flavourful punch to any dish. Want to turn it into a full meal, add some fresh rocket and you’ve got a delicious roast veg salad… Mmmmmm.

Serves: 4

INGREDIENTS:

FOR SERVING:

METHOD:

  1. Halve each beetroot and cut each half in ½cm slices
  2. Put them in a disposable aluminium pan.
  3. Mix all sauce ingredients, pour over the beetroot and mix.
  4. Bake for 40 minutes at 180ºC.
  5. After 20 minutes, remove the pan from the oven and rotate the beetroot.
  6. Tilt the pan so that the sauce gathers in a corner of the pan.
  7. Use a spoon to scoop up the sauce and baste the beetroot.
  8. Serve and enjoy!