Mandarin baked beetroot with chestnut
13 Dec 2018
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.
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Categories
- Meal Type: - Bake - Dinner - Lunch - Seasonal - Side
- Cuisines: - Italian
- Occasions: - Christmas - Dinner Party - Sunday Lunch - Thanksgiving
- Ingredients: - Nuts & Seeds - Roots & Bulbs
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Vegan
- Skill Levels: - Easy
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