Beetroot with Balsamic Vinegar, Marjoram & Garlic
A yummy side dish
- 455g/1lb fresh raw beetroots, preferably golf-ball size, scrubbed
- 10 cloves of garlic, unpeeled and squashed
- 1 handful of fresh marjoram or sweet oregano, leaves picked
- 10 tablespoons balsamic vinegar
- 6 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/gas 6. Tear off around a metre and a half (5ft) of kitchen foil and fold it in half to give you double thickness.
If you can only get larger beetroots, halve them to speed up their cooking time, otherwise use them whole. Place them in the middle of the foil with the garlic and marjoram and season generously with salt and freshly ground black pepper, then fold the sides in to the middle. Before you seal the foil, add the vinegar and olive oil.
Scrunch or fold the foil together to seal it at the top. Place in the preheated oven and cook for around 1 hour, until tender. Serve in the bag at the table.