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Add a photoServings: 6
Ingredients
Directions
- Trim the beetroot and carefully nnse in cool water making sure you don't tear the skin.
- Rub the butter over one side of a large piece of foil.
- Place the beetroot on the buttered foilseason and wrap well to create an airtight parcel.
- Cook in an earthenware dish on the grid shelf on the floor of the roasting ovenfor 1 1/4 to 1 1/2 hrs or possibly till soft and the skin comes away easily.
- Allow to cold a little rub off the skin and serve warm.
- This is a method of cooking beetroot with almost no mess. You may wish to wear rubber gloves to rub off the skins to avoid staining your fingers.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 6 servings | |
| Calories 18 | |
| Calories from Fat 18 | 100% |
| Total Fat 2.03g | 3% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 14mg | 1% |
| Potassium 1mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.02g | 0% |
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