Perfect for a midweek meal, lunch on the run or even as a Christmas starter or side
Start by roasting the beetroot. Preheat the oven to 200 degrees. Scrub the beetroot lightly and rinse with water to remove any dirt, then place them on a sheet of tinfoil. Season with salt, then wrap them in the tinfoil, place on a baking tray, and roast in the oven for 45 minutes, until a skewer can pass easily enough through the centre of the beetroot.
Remove the tray of beetroot from the oven when cooked and allow to cool. Use a knife to remove the stem and root end, then carefully rub away the beetroot skin . Slice the beetroot into slices about 5mm thick and place in a bowl.
Ireland Latest News, Ireland Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Mark Moriarty's recipes for spiced pumpkin soup and scotch brothThey might seem simple, but good soups balance flavour and texture
Read more »
Mark Moriarty recipe: Almond BakewellNamed after a town in Derbyshire and not because it is simply baked well
Read more »
Mark Moriarty recipe: Iced carrot cakeOne of my all-time favourites
Read more »
Mark Moriarty: Beef stroganoff and lentil shepherd’s pie – prime comfort cookingWe’re ready to embrace slower cooking with rich sauces, stocks and extra butter – these two dishes are packed with flavour and warmth
Read more »
Mark Moriarty recipe: Beef stroganoff with creamy mashed potatoA hearty classic that’s quick and delicious
Read more »
Mark Moriarty: One pot classics that are big on flavour, and mimimise the wash upChicken chausseur and pot roasted lamb shoulder may be old-school recipes, but they tick a lot of comfort food boxes
Read more »