michelle picker cooks

Beetroots are a delicious and versatile vegetable, especially when roasted. Serve them with roast beef, steak or on a burger, use them later in sandwiches or make a moreish dip. Preheat the oven to 200C (400F) then wash and trim the fresh beetroots (without peeling) and pat them dry. Combine 2 tablespoons of balsamic vinegar with the juice of one orange, 2 tablespoons of brown sugar and 1 tablespoon of olive oil. Toss the beetroots in this mixture in a baking dish and cover with foil, allowing them to bake until tender (1-2 hours depending on size). Serve hot, drizzled with the pan juices or serve them cold as a salad, sliced and dressed with olive oil, lemon juice and fresh mint. To make this dip, take approximately two large roasted beetroots, 100g of cream cheese, a tablespoon of horseradish, 1 cup of walnuts, 2 tablespoons of good quality mayonnaise and 1-2 teaspoons of pomegranate syrup (this is available from Middle Eastern stores and adds sourness). Blend to the desired consistency in a food processor.