Roast beetroot vegan

Preparation – 10 minutes

Use as many red beetroots as desired for this recipe. Remove the leaves from the beetroots and use a clean sponge or brush to scrub the skins clean.

Preheat the oven to 200 degrees Celsius.

Finishing the roast beetroot – 1 hour

Place the cleaned beetroots on a piece of aluminium foil, making sure the beetroots are roughly the same size. If you have some smaller beetroots, they will cook in less time than any larger ones.

Alternatively, you can roast them in the coals of a barbecue.

Wrap the aluminium foil tightly around the beetroots so that no steam can escape. Don't include too many beetroots in each foil packet, as you need to make sure the foil completely encloses them and is properly sealed.

Place the packets on a tray and put it in the oven.

The cooking time depends on the size of the beetroots; check if they are soft enough after about 45 minutes. Be careful when opening the packets as the steam will be very hot.

Let the beetroots cool, you can then easily peel them by cutting off the end and then holding them under running water. You will be able to easily slide off the skin with your fingers.

These roast beetroots are delicious in a salad, such as a very simply one dressed with vinegar, salt, pepper, and a finely chopped onion. You can also pickle them to preserve them for longer. Enjoy!