Prep time:

Cooking time: 1 hour 10 minutes

Total time:

Serves: 6

6 Medium Beetroot

2tbsp Olive Oil

1tbsp Honey

1tbsp Sherry Vinegar

2tbsp Creme Fraiche

Salt and Pepper

Juliet Bidwell creates a beetroot puree

  1. Preheat the oven to 180˚C.
  2. Bake the beetroot wedges in a parchment lined roasting tin with the olive oil, salt and pepper, and cover with foil. This usually takes an hour, or until they’re soft.
  3. Purée the cooked beetroot with the honey and sherry vinegar and taste for seasoning, and then stir through the crème fraîche. This can be prepared in advance and reheated.
  4. Serve with roasted partridge, guinea fowl or chicken.

  • words:
  • pictures: David Merewether

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