How To Roast Beetroot

Hi there. I'm Matt from the Underground Cookery School, and today, I'm going to do a video cookery lesson for you. Hi there.

I'm going to show you how to roast beetroot. While it's a really simple task, this, I'm going to peel the beetroot, and I've done a few in advance just so I get a fairly reasonable portion out of this because they do shrink quite a lot when they go in the oven there. They actually shrink by about half.

But if you take the beetroot there, get those last bits off. There we go, and then take the tops off. You can braise those, they'll be delicious.

Cut them into little wedges, like so, and then all you need to do is throw them into a roasting tray. I've already got a few on the go here. Add a little bit of thyme - I think the best way of chopping them, or at least the quickest way, certainly, is just doing that - a bit more olive oil, a little bit of salt and pepper.

I'm wearing gloves, by the way, because beetroot really strains your hands. You know, just turns it an oddly enough beetroot color. So, those now look beautiful, and we're going to stick them in the oven for probably about 35-40 minutes on 150 degrees.

Right. Well, those have been cooking off for a while now - how long? Probably about 45 minutes. And actually, they're beautifully cooked.

They really do shrink quite a lot but they are absolutely gorgeous. I'm going to put them up on here. One of my big things, I love adding horseradish to beetroot, just a little tip for you.

But there you have it, and as always, just try and give this dish as much height as you possibly can. But ladies and gents, and kiddies as well, if you're watching, possibly even grandparents, that is my way of roasting beetroot. .