As those of you who have been following Stonesoup for a while will know, I’m a massive fan of beets, or as we call them in Australia, good old beetroot.
Last weekend I dug up the last of my current crop of beets from the garden to roast and have with steaks for dinner that night.
I carefully scrubbed my beets, popped them into a cast iron pot with a good drizzle of olive oil and a little splash of caramelised red wine vinegar. Put the lid on nice and snugly and popped the whole thing into the oven at about 200C (400F).
Then, I went off to have a shower and clean up from my hard day of pottering amongst my pots. And completely forgot about the beets in the oven.
About 2 hours later I had a ‘Sh*t, I forgot about the beets’ moment and raced into the kitchen.
And guess what?
The beets had turned into the most amazingly concentrated little balls of beet goodness. With the added bonus of crispy skins. So good!
I think I’ll be ‘forgetting’ about my beets more often…
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