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Baked Beetroot




Source of Recipe


Scandinavian
The recipe calls for baked beets, This gives the dish an almost earthy flavor. Leave the stem end 1/2 inch long, and the root end intact to prevent the juices from bleeding out. Wrap the beet in tin foil. Place in a moderate oven and bake the same as a baked potato. They will take about the same time. Old roots will take a little longer. Peel while hot by slicing a little of the top and bottom off and squeeze to push the beet out of it's skin. Use a paring knife to get any peel that clings. Slice if desired and serve with a white sauce, or chill and use in a salad. they will be stronger flavoured than boiled roots.