Saturday, 18 June 2011

PauPau Honey Roasted Beetroot With Vinegar

Beetroot can be eaten either as cooked vegetables or raw as salad. It can be boiled or steamed for about 50mins depends on the beetroot size. Most important is that beetroot is efficiently shown in reducing blood pressure and help to prevent cardiovascular. Today I am going to roast beetroot with honey and vinegar.  

1 medium beetroot (cooked beetroot. Steamed or boiled until softened)
2 tablespoon honey
2 tablespoon apple cider vinegar
2 tablespoon olive oil
2 teaspoon thyme

Sliced the beetroot thinly. (or cut it in wedges)
Mix evenly the remaining ingredients and pour over the beetroot.
Season well and ensure all the beetroot are coated with the dressing.
Roast the beetroot in the oven at 200C for about 30mins until the beetroot is sticky.
This recipe is suitable to serve hot or cold, it is even better taste if a day later as it will become more flavor-able.

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