Recipe Sections
Serve with the duck portion of your choice.
8 medium beetroots
1/2 tbsp olive oil
1/2 tbsp red wine vinegar
Sea salt & freshly ground black pepper
Trim leaves off the top of the beetroot, rinse in cold water, place in a large saucepan and cover with cold water. Bring to the boil, turn down to simmer and cook till tender (about 30 - 40 mins).
When cooked, cool under cold running water, remove the skins with your hands and leave to drain.
Cut beetroot into quarters and heat a suitable oven dish, add the olive oil and when hot add the beetroot. Toss until all sides are coated in the oil and place in a hot oven for 20 mins.
Remove from the oven, place into a serving dish, sprinkle with the red wine vinegar and season to taste with salt and pepper.