Beetroot is usually served cold in salads, but it is also delicious served hot. Be careful when preparing the beetroots for cooking in a conventional oven — if the skin is damaged the colour will ‘bleed’ during baking. For the same reason, do not prod them with a fork to see if they are done, but instead test whether the skin slides off easily.
Soured cream and beetroot is a classic combination that works wonders in this unusual recipe.
4 raw beetroots, each weighing about 225 g (8 oz)
butter or fresh soured cream, to serve
salt and pepper
1. Wash the beetroots, but do not trim. Wrap them in greased foil or place in a greased ovenproof dish.
2. Cover tightly and bake at 180°C (350°F) mark 4 for 2 – 3 hours. When the beetroots are cooked the skin will slide off easily. Serve with a slice cut off the top, but not skinned, topped with the butter or soured cream and seasoned to taste.