Seeded honey-beet roast
2 large boiled and sliced into wedges beetroots, 1 tablespoon balsamic vinegar, 1 ½ tablespoon extra virgin olive oil, 2 ½ tablespoons clear honey, 1 tablespoon linseed, 1 tablespoon sesame seeds
- Place the beetroot in the baking tray and drizzle the olive oil, balsamic vinegar and honey over it. Mix well with hands to ensure that the dressings are applied to all beetroot slices.
- Sprinkle it with the linseed and sesame seeds.
- Heat the oven to 210⁰C and place the baking try in it. Cook for 35 minutes or till desired level of roast has been obtained.