"Kake L Pugh" > schrieb im Newsbeitrag
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> On Sat, 18 Nov 2006 15:49:07 GMT, Kake L Pugh > wrote:
>>> Now I'm wondering if you can roast beetroot like you can roast
>>> potatoes (i.e. cut into cubes and tossed with oil rather than being
>>> wrapped in foil) or whether they're too juicy for it to work well.

> I tried this last night and it did indeed work well, thank you! I
> just cubed them and tossed them with olive oil and fresh-ground black
> pepper, then spread them on a tray and roasted them at 220C (425F) for
> about half an hour. They lost quite a bit of moisture, and so ended
> up rather smaller than I'd been expecting, but I really should have
> worked out that this would happen! I'll definitely do this again,
> cutting them a bit bigger next time.
>
> (I also did mashed celeriac as part of the same meal, another first
> for me. Peeled it, cubed it, boiled it, drained it, mashed it roughly
> with black pepper and a drizzle of double cream. Very simple, very good.)
>
> Kake

Last night I roasted some chunks together with carrots, bit of oil, cracked
coridander seeds and garlic (spice idea borrowed from Delia), with a squeeze
of lemon juice at the end. Also works well with chunks of potato added.
I also like to roast beets whole in foil and slice into a salad with
feta/goat cheese, roast peppers etc.
Kate