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Roasted baby beetroot with caraway seeds and mustard
Ingredients
1 tsp caraway seeds
800g baby beetroot with tops
4 tbsp extra-virgin olive oil
1 tbsp balsamic or sherry vinegar
1 tbsp Dijon mustard
1 tsp sea salt
Method
- Dry-toast the caraway seeds in a hot pan for 30 seconds. Crush and set aside.
- Preheat the oven to 220°C/gas 7. Put the beetroot in a baking tray and toss with half the oil and a little salt. Roast for 20 minutes, until cooked through. When cooled slightly rub the beetroot skins off.
- Whisk the remaining oil, vinegar, mustard, seeds and sea salt, and poor over the beetroot. Serve cold.