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Rosemary Beetroot Parcels
1 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.
Ingredients
- 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.
Method
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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