Mandarin baked beetroot with chestnut
When it comes to side dishes in a festive menu, I like to jazz up classic roasted root veggies, such as parsnips, carrots and beets. This mandarin baked beetroot with chestnut not only smells divine but goes superbly with roast turkey, duck or goose. You can bake it ahead or along with your main roast.
Ingredients
Method
- Peel the beetroots and cut them into wedges.
- Peel one of the mandarins.
- Scatter the beet pieces, mandarin segments and chestnuts into a baking dish.
- Whisk the oil, cinnamon, honey and thyme leaves together, then squeeze in the juice of 2 mandarins. Combine well, then pour over the beet mixtures, coating everything well. Season to taste.
- Cover the dish with foil and bake in a preheated, medium hot oven ( at 170-190C) for about 25-35 minutes, until tender.
- Serve warm.