Recipe: Oven-Baked Beetroot

500 g small beetroots

FOR MARINADE

Zest and juice of 1 organic lemon

1 tbsp honey

1 twig thyme

2 bay leaves

1 chopped chilli

3 tbsps olive oil

Salt and black pepper

FOR PESTO

3 tbsps of salty pistachios

6-8 tbsps of mixed herbs,

1 chopped fresh garlic clove,

A bit of lemon zest, 1-2 tablespoons of lemon juice,

6 tbsps of olive oil

Salt

Cream or yoghurt to serve

Allergens highlighted in bold.

Pre-heat your oven to 200°C CircoTherm®.

Place washed beetroots in an ovenproof dish. Sprinkle marinade on the beetroots and cover with the lid. Alternatively you can use aluminium foil to cover the dish.

Bake for one hour. Test with a sharp knife if the beetroots are soft.

Roast 3 tablespoons of salty pistachios without fat in a non-stick pan. Allow to cool off then blitz with 6-8 tablespoons of mixed herbs, one chopped fresh garlic clove, a bit of lemon zest, 1-2 tablespoons of lemon juice, 6 tablespoons of olive oil and a bit of salt. Blend briefly.

Serve with cream or yoghurt and pistachio pesto.

Season again and finish off with some ground black pepper.