Beetroots in Vino Cotto

INGREDIENTS

  • 18 baby beetroots
  • 40g unsalted butter
Print Recipe

Preheat an oven to 160C.

Trim the tops off the baby beets leaving 4cm of stalk.

Place a large piece of foil on a flat surface and place the beetroots in the middle of the foil. Add 20g of butter and the Extra Virgin Olive Oil, then wrap up into a tight parcel.

Place the beetroots into the preheated oven and cook for 30-40 minutes (may need longer if they are older beetroots). Use a skewer to test if they are cooked; if the skewer goes in easily then you know they are ready.

Allow the beetroots to cool and slip skins off before cutting them into halves.

When ready to serve, add the remaining butter to a pan on a low heat. When butter has melted, add the beetroot and toss until they are warmed through, then deglaze with Vino Cotto.