If a member of my family has a specific allergy to an ingredient ,the chances of me using it would be rather slim ! However in this case ,the rest of us are huge beetroot aficionados ! So,rather than doing without , I always cook it in the end ,after the rest of the meal has been taken care of !
My uncle’s holiday home ,in the mountains is quite often a source of garden fresh produce ! Just on the very day that I was sent some beetroots , I found some baby beets right here in the organic food store ! Usually we make our favourite beetroot salad at least once in 10 days ! While we made a simple poriyal with the bigger beets ,the tiny ones warranted a bit of unusual attention from me !
As we were travelling over the next few days, I did not want it to languish in the refrigerator ! My thoughts oscillated between making beetroot chips or roasted beetroot wedges. I cannot exactly remember how the argument went in favour of the wedges but here we are !!!
As tiny as they were , I cut them into small wedges and coated them with some mild herbs and seasonings . Not wanting to detract from their inherent sweetness, the only task left to do was lay them on a roasting tray in a medium hot oven .
As these babies were naturally dark ,once roasted they took on a deep hue almost like a rich red wine. With the edges slightly crisp,the roasting had drawn out the natural sugars and the flavours were deep and concentrated. A mild yoghurt dressing to dunk the wedges in would have been perfect !…..if one had thought of that ,before tasting,that is !!! My young companion was in an even bigger hurry than me to test her hand to mouth co-ordination skills 😉
They were not as crisp as roasted potato wedges. We need to keep in mind that they aren’t as starchy as a potato and do contain a lot more moisture . but,they were delicious and will taste good ,even strewn on top of a bed of greens for a difference in texture as well as taste. So,without further ado…presenting ,oven roasted baby beets !!!