Availability: In stock
For the Garnish:
For the Dill dip:
Wash the beetroot well and trim each end. Cut into quarters or sixths, dependent upon size. Mix with the oil together in a bowl and season. Tip in the beetroot quarters and toss together until they are coated. Place onto a baking tray lined with Bake-O-Glide.
2, 3, 4 and 5 oven AGA: Slide the baking tray onto the oven grid shelf set on the floor of the Roasting Oven and roast for 45-55 minutes, occasionally turning the beetroot, until tender.
Meanwhile make the dip by mixing all the ingredients together, place in a small bowl. Serve the beetroot hot accompanied with the dip.
Rayburn and conventional cooking: Roast in the oven at 200°C (400°F), Gas Mark 6 for 45-55 minutes.
Dawn Roads, Aga Food Editor.
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