(Accompaniment - Serves 4)
Ingredients
4 small round beetroots (approx. 550 g / 1 1/4 lbs)
200 ml / 7 fl oz vegetable stock
25 g / 1 oz LURPAK Slightly Salted Butter - melted
Decoration: Leaves of flat leaved parsley.
Can be served with: 1 1/4 kilo / 2 1/2 lbs mashed potatoes with parsley and 600 g / 1 1/4 lbs pickled meat e.g. duck's breasts or tongue.
Baking time: Approx. 1 hour at 200°C / 400°F / Gas Mark 6.
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Instructions
Peel the beetroots and cut them in half from root to top. Place them in an ovenproof dish, rounded side up and add the stock. Brush the beetroots with butter and cover with aluminum foil. Bake the beetroots in the bottom of the oven.
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