Roasted Beetroot with Dill Dip

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REC00132
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Roasting brings out the sweetness of the beetroot, a vegetable that has been used for over 2,000 years. Recipe by AGA Food Editor, Dawn Roads.

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Description

Serves 4

For the Garnish:

  • 6 medium fresh young beetroot
  • 2 tbsp olive oil
  • Salt and black pepper

For the Dill dip:

  • 300ml carton English créme fraiche or sour cream
  • 2-3 tbsp chopped dill
  • Salt and black pepper
  • Sprig of dill

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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