Roasted Beetroot with Orange Dressing

Recipe by Marianne Harold

Roasted Beetroot with Orange Dressing is a delicious winter recipe and a wonderful way to infuse an aromatic citrus flavour into the beetroot during a slow cook.

Ingredients:

6 small beetroot, peeled and quartered
2 spring onions, finely chopped
3 cloves of garlic, finely chopped
Juice and grated peel of 1 orange and juice of 1 lemon (preferably organic)
3 tablespoons of balsamic vinegar
1/2 tablespoon of avocado oil
2 teaspoons of cumin powder
2 teaspoons of cinnamon powder
2 centimetre knob of fresh turmeric, grated
Half cup of fresh dill or coriander, finely chopped

Method:

• Preheat oven to 180 deg. C.
• Put the beetroot, spring onions, garlic, turmeric, cinnamon, cumin, orange and lemon juice and rind, vinegar and pinch of sea salt (or Himalayan salt) in a small baking dish.
• Bake for 45 minutes, or until the beetroot is tender (if beetroot seems to be drying out add a little water).
• Lift the roasted beetroot out of baking and place in a serving dish.
• Pour juice over the top and sprinkle with freshly chopped herbs.

Serves 4-6