Roasted Beetroot – A Delicious Snack From the Garden

I don’t often make recipe posts, but this is a great one none the less. The problem at least in my home is that the kids don’t like eating beetroots. To be honest I don’t think anyway of cooking could get them to eat them.

These are pretty simple in preparation. Just clean up and skin the outside and remove any blemishes.
Next, cut into reasonably thick slices. If they are too thin then they will crisp too easily in the oven.
Space them out on a baking tray. Add a little water to the base to again help with dehydration. Apply another piece of foil on top to keep them from drying out.

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Alto F1 Beetroot
Choggia Beetroot
I don’t think there’s much you can do with beetroot in not making your kitchen look like a massacre scene.
They will need a slow cook with low heat for about an hour. The taste afterwards is much richer than the traditional boiling and skinning.

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