Chilli and garlic beetroot fondants
Daniel Lingiah
Preparation time 10 mins
Cooking time 75 mins
Serves 2


2 large beetroots with skin on

Good splash chilli and garlic dressing


1, Top and tail beetroot.

2, Place the beetroot in a pan of cold salted water and bring to boil cook for 45 minutes ( keep toping up water if needed ).

3, After 45 minutes beetroot should be just cooked and tender if you put a knife in, leave on side for 5 minutes to cool slightly.

4, Using a sharp knife cut off skin and slice in half horizontally.

5, Place in oven tray with seasoning and a good splash of chilli and garlic dressing.

6, Roast at 200c for 25-30 minutes, turning halfway through, should be just crisp on top and still retain a good bite.

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