The dill is optional but makes a great partner to the beetroot. You could use thyme instead, added to the beetroot with the honey, or fresh parsley if you prefer.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
132
Ingredients
800g
beetroot, peeled, see GH Tip
2Tbsp.
extra virgin olive oil
4
large clementines
1Tbsp.
cider vinegar
1/2
small red onion, finely sliced
2Tbsp.
runny honey
1Tbsp.
finely chopped dill, optional
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Cut the beetroot into even wedges; put in roasting tin with 1tbsp oil and some seasoning. Toss to coat. Drizzle over 1tbsp water, then cover tin tightly with foil. Roast for 30min until just tender but still firm.
Step 2Meanwhile, take 2 clementines. Finely grate the zest of both and squeeze the juice from 1. Mix in a small bowl with the cider vinegar, red onion and remaining oil. Cover and set aside.
Step 3Working one at a time, slice the top and bottom off remaining 2 whole clementines and the 1 zested clementine and place on a board. Cut away peel and white pith. Hold over a bowl (to catch the juice) and carefully cut between membranes to separate segments. Put segments in the juice, cover and set aside.
Step 4Uncover the beetroot, drizzle with the honey and return to the oven for 10min, until cooked through. Pour over the onion mixture and toss gently to coat. Check seasoning.
Step 5To serve, tip beetroot into a serving dish. Drain reserved clementine segments (discarding juice) and scatter over, then sprinkle with dill, if using.
GH TIP Use disposable gloves when preparing beetroot, to prevent stained hands.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
