Baby roast beetroots make a simple, delicious dish that is excellent served chilled, at room temperature, or hot. We love using different coloured roast beetroots if we can find them as they look so gorgeous on a platter, but any colour will work! If any of the beetroots are significantly larger than the rest, pop them in the pan of water while it is coming to the boil. These beautiful roast beetroot skewers make the perfect party food bite or a tempting addition to any buffet table.
- Preheat the oven to 230C/Gas 8 and bring a large pan of salted water to the boil. If present, cut the leaves off the baby beetroot, leaving about 1cm stalk at the top.
- Boil the beets for 20 mins, then let cool and use your fingers to peel off the skin, which should be removed easily. Halve the beets and toss with the butter, 45ml of the olive oil, salt and pepper, then place on a baking sheet and roast for 10 minutes.
- Meanwhile, combine the crème fraîche with ½tbsp of the mustard, the chopped dill, a drizzle of walnut or olive oil, and season well. Set aside.
- Mix the maple syrup with the remaining wholegrain mustard and drizzle over the beets. Place them back in the oven to roast for a further 15-20 mins, or until tender. Let cool a little then place on skewers.
- Arrange the roasted beets skewers on a platter, scatter over the walnuts and either pour dashes of the crème fraîche mixture on top, or serve on the side as a dipping sauce. Recipe by Gaia Chainrai for Woman and Home.
- 5 bunches baby beetroot, scrubbed
- 50g salted butter, melted
- 45ml olive oil
- 2½tbsp wholegrain mustard
- ½ tub crème fraîche
- 1-2tsp dill, chopped
- Walnut oil (optional)
- 3-4tbsp maple syrup
- 65g walnuts, roughly chopped
Top Tip for making Baby Roast Beetroots with Walnuts and Mustard
Be sure to save any beetroot leaves if present, they are very versatile and can replace any dark leafy green such as spinach, chard or even pak choi in other recipes. They are delicious in salads and pesto too.
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