Sweet and Spicy Baked Beetroot
This is one of our favourite side dishes for a roast in the Autumn and Winter. We use uncooked beetroot so it does take a bit of time to cook the beetroot. If you wanted a quicker version, you could use pre-cooked beetroot and it's usually cheaper too.A great side dish for a roast dinner but it's also great cold in salads.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Egg for an indirect cook with the stainless steel grid at 180°c.
- If using uncooked beetroot, chop off the stalks and peel. For cooked beetroot, trim off the ends.
- Cut your beetroot into quarters.
- Make a foil parcel, take a large piece of foil, fold it in half and then fold it in half again. You're looking to make a foil parcel that is double layered.
- Roll over the edges of one side and then another. (Nic shows how to make the foil about 10.14 minutes into the live cook.)
- Add the beetroot to the foil parcel, followed by the oil, balsamic and chilli flakes.
- Fold over the remaining open edge so that you have a sealed parcel. Give it a good shake.
- The uncooked beetroot will take about 1 hour to cook, whereas cooked beetroot takes about 20 minutes.
- Remove from the heat and serve immediately or allow to cool and enjoy cold!
- We served this with venison stew and herby dumplings and pommes anna.
This is always a welcome addition to a Sunday roast. It’s a little different. You can adjust the amount of chilli you use to control the heat.