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Caramelised Beetroot with Apple  Veg  HT  ACC   British   50mins


Serves 4     Hot   VegetableVegetarian Fruit  Herbs  Accompaniment  Gluten Wheat Free  Eggless  Britain  Europe



450g/1lb Fresh cooked  Beetroot,  peeled

3 tbsp Olive Oil

3 Granny Smith Apples

25g/1oz Butter

2 tbsp Soft Brown Sugar

25g/1oz Freshly chopped Parsley




1. Preheat the oven to 190C, 375F, Gas Mark 5. 


2. Cut the cooked beetroot into wedges and place in a roasting tin. Drizzle with the olive oil and mix to coat well. Bake in the oven for 20 minutes. 

3. Meanwhile, peel, core and cut the apples into wedges. Melt the butter in a small pan. 

4. After the beetroot have been cooking for 20 minutes remove the roasting tin from the oven. Increase the oven temperature to 200C, 400F, Gas mark 6.

5. Add the apple wedges to the roasting tin , pour the butter over the beetroot and apple wedges and toss to coat, then sprinkle over the sugar. Return to the oven and cook for a further 15-20 minutes. 

6. After this time, remove the beetroot and apple from the oven and gently stir in the chopped parsley. Serve immediately.





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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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