Serves: 4Ingredients 4 medium beetrootsOlive oilSalt and pepperZest and juice of an orangeSmall bunch of fresh mint or small dollop of horseradishSqueeze of lemonMethod1 Take each beetroot and lightly oil and place in an ovenproof saucepan with a tight-fitting lid and bake in a medium oven until soft through. This can take anything from 20 minutes to an hour depending on the time of year and the age of the beets. 2 Once the beets are soft through when pierced with a knife, remove from the oven and allow to cool. This is where adding a squeeze of lemon will bring it all together by cutting the sweetness of the beets and orange. 5 Store in the fridge until needed, removing it 30 minutes before eating to come to room temperature.

Source: The Irish Times May 12, 2018 05:03 UTC