Slow Roasted Beetroot

I use this technique for dinner party jobs all the time and you get the most incredible, luscious texture from the slow cook. Trim the leaves and chop off the roots (these leftover leaves and stems can be blanched for 3 mins and used to serve with any cooked veg, extra virgin olive oil) 

Wash the beets and then season in olive oil, salt and wrap together tightly in a layer of baking paper then a layer of tin foil. It needs to be completely sealed and place into the middle of a preheated 170 Celsius degree oven for around 3 hours. When ready the beets should feel a little soft when pinched with a tea towel. If still a little tough, turn oven up to 180 for another 30mins and remove to cool. Then open tin foil, pour any juices into a bowl for a dressing, carefully peel beets and slice up. I love this with some burrata, winter leaves and a lemon vinaigrette. These would also be great for your lunchbox with a chickpea salad with roast veg or with a more classic goats cheese salad with toasted walnuts!