Rosemary Beetroot Parcels

Cooking time
Serves1 person

Wrapping things in a parcel to cook to perfection is not for fish alone. It suits beetroot perfectly. It’s a great one for bonfire night - place your parcel in the dying embers of a bonfire to infuse it with a warming smokiness.

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  • 1 beetroot
  • A good-sized square of foil
  • A drizzle of olive oil
  • Sea salt and freshly ground pepper
  • 1 sprig of rosemary
  • A sprinkle of chilli powder

Delicious alongside our Crackling Pork Chops with Cider and Sage Mash.

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1. Trim the top and tail off your beetroot. Peel. Halve. Cut into 2-3cm thick wedges.
2. Put the beetroot in the centre of the foil. Gloss with a little oil. Season well. Tuck a sprig of rosemary in. Dust with a bit of chilli.
3. Bring the sides of the foil together to create a purse-like parcel.
4. Roast in a 220°/Gas 7 oven for 20 mins or till the beetroot is tender.
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