Sweet Roasted Beetroot is a traditional British recipe for a classic accompaniment of baby beetroot that are oven baked and finished in a spiced glaze of honey and vinegar and which makes an excellent side dish for Christmas or Thanksgiving dinner. The full recipe is presented here and I hope you enjoy this classic British version of: Sweet Roasted Beetroot.
Trim the leafy tops of the beetroot about 3cm from the bulb (this prevents bleeding) then wash thoroughly and arrange on a greased baking tray. Transfer to an oven pre-heated to 180°C and bake for about 75 minutes, or until the beetroot are very tender.
Remove from the oven and set aside until the beetroot are cool enough to be handled. Then peel the beetroot and trim the tops and tails flush with the beet.
Heat the oil and butter in a frying pan. When the foaming has subsided, add the cumin, coriander seeds, mixed spice and garlic. Stir to combine then fry over medium heat for 1 minute.
At this point stir in the sugar and vinegar. Cook, stirring constantly, for 2 minutes, or until the sugar has dissolved, then add the beetroot. Stir to coat then reduce the heat to low and turn the beetroot in the pan juices for 5 minutes, or until well glazed all over.
This dish can be served warm, or at room temperature.
