Roasted Beetroot

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  • Beetroot
  • Red Onion
  • Fresh Thyme
  • Butter
  • Sugar
  • Seasoning
  • Balsamic Vinegar or Syrup

Preheat the oven to fan200°C gas 7. Peel the beetroot, cut into chunky wedges with some red onion wedges and put into a piece of tin foil. Dot with butter, sprinkle over a little sugar. Scatter with thyme leaves and season well with salt and freshly ground black pepper. Wrap in the tin foil and bake in the oven for about 35 minutes, turning halfway, until the beetroot is just tender. Stir in some balsamic syrup or vinegar and cook for a further 10 minutes, until the juices have reduced and become quite sticky.

Serve with a good steak or chargrilled beefburgers. This is also good for a barbeque.

Ingredients available from our shop

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.