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Roasted Beetroot Gusto Caterer's style

Updated: Oct 21

I am not sure why, but clients often ask me, what is the best way to cook beetroot?

My preferred way is to roast them and serve as a warm salad.

Here’s a simple recipe that makes a roasted beet a table treat.

Ingredients: Fresh beetroots

· Garlic

· Fresh thyme

· Good Australian (fresh) olive oil

· Balsamic vinegar

· Salt

· Pepper


Gusto Caterers Steps to Our World’s Greatest Roasted Beetroot

1. Preheat the oven to 200° C.

2. Double fold a huge piece of aluminium foil.

3. Wash your beets and cut into quarters. (Prepare to get pink hands, and be careful of white benches – beetroot can stain.) It’s not necessary to remove the skin.

4. Place the beetroots in the middle of the foil.

5. Add a generous pinch or two of salt and pepper.

6. Pour in the olive oil. (For 6 beetroots add approx. 8 tablespoons of oil.)

7. Add the balsamic vinegar. Add 2 tablespoons of Balsamic to every 1 tablespoon of olive oil.

8. Roughly break apart a few garlic cloves. (Don’t peel them!)

9. Add fresh thyme.

10. Wrap 2 layers of foil on top to form a package. Be sure to close it nicely- that way your beets won’t dry out.

11. Place in the oven for about 1 hour to 1.5 hours depending on the number of beets.


When you can pierce them with a fork all the way through – they’re done!

The balsamic will give them a black-look – don’t panic – you hopefully haven’t burned them.

Before serving add more add olive oil and balsamic vinegar to taste.

I like to toss my beets over some mustard lettuce or rocket.

You can also use this recipe to turn plain roasted beetroot into a fresh, warn (or even cold salad). Simply add labna, good Persian fetta or a goats cheese after the beets have cooled.

Bon Appetit!


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