Name: Mandarin baked beetroot with chestnut
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Five medium beetroots; 3 mandarins; ½ cup of vacuum-packed or home roasted/cooked chestnuts; 1 generous Tbsp honey; 2 Tbsp olive oil; ½ tsp of cinnamon; 1 large Tbsp honey; Salt and pepper

Mandarin baked beetroot with chestnut

13 Dec 2018

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

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

Five medium beetroots
3 mandarins
½ cup of vacuum-packed or home roasted/cooked chestnuts
1 generous Tbsp honey
2 Tbsp olive oil
½ tsp of cinnamon
1 large Tbsp honey
Salt and pepper

Instructions

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.

https://cooktogether.com/recipe-items/mandarin-baked-beetroot-with-chestnut/

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