Roasted Beetroot with Elderflower Vinegar
Salads • World
Description
Roasted Beetroot with Elderflower Vinegar
Ingredients
- Beetroot 25 oz
- Olive Oil 0 fl oz
- Apple Cider Vinegar 0 oz
- Coarse Salt to taste
Step-by-Step Guide
Step 1
Prepare the grill. Place the beetroot on the grill rack without oiling it or sprinkling with spices.
Step 2
Close the grill and open the vents.
Step 3
Roast the beetroot, turning every 10 minutes, for about 40-45 minutes until the skin is heavily charred (it should become blackened and start to peel), and the inside of the beetroot is soft.
Step 4
Transfer the beetroot to a cutting board and remove the most charred parts; cut the beetroot in half lengthwise. (You can also scoop out the flesh with a spoon from the skin.)
Step 5
Serve drizzled with oil and vinegar, and season with salt.
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