Beet & balsamic bake
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"This is perfect comfort food for me, a really warming treat. Sweet potato and beetroot make a perfect marriage, and the sharpness of the balsamic vinegar gives a wonderful balance".
8 large raw beetroot, scrubbed and cut into wedges
4 tablespoons olive oil
2 tablespoons balsamic vinegar
6 large sweet potatoes, peeled and cut into large dice
1½ tablespoons wholegrain mustard
½ teaspoon cornflour
sea salt and black pepper
baby salad leaves, to serve
Preheat the oven to 200°C/400°F/Gas mark 6. Place the beetroot wedges on a baking sheet, drizzle with olive oil and 1 tablespoon balsamic vinegar and roast for 20–30 minutes, until soft and beginning to caramelize around the edges.
Meanwhile, place the diced sweet potatoes in a pan, cover with boiling water and simmer for 10–15 minutes, or until soft. Drain and return them to the pan. Add the mustard, season with salt and pepper, and mash to the finest texture you can.
Place the roasted beetroot in a baking dish, then add 2–3 tablespoons water to the pan that the beetroot was roasted in, and stir well to dislodge flavours and any bits of caramelized beetroot left behind from the roasting. Add the cornflour and stir well until thickened. Pour the liquid over the beetroot in the baking dish.
Top the beetroot with the sweet potato mash and bake in the oven for 15 minutes, or until lightly golden and crunchy. Serve with a baby leaf salad on the side, if you like.
Beetroot has become a lot more popular these days, and I’m glad it has! It’s wonderful for heart health thanks to its nitrate content. This helps the body to produce nitric oxide, which widens blood vessels and lowers the pressure inside them.