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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Peel the beetroots and cut them into wedges.
  2. Peel one of the mandarins.
  3. Scatter the beet pieces, mandarin segments and chestnuts into a baking dish.
  4. 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.
  5. Cover the dish with foil and bake in a preheated, medium hot oven ( at 170-190C) for about 25-35 minutes, until tender.
  6. Serve warm.