Recipes fResh fRom the gaRden

Beetroot and
chocolate
ToRI HaSCHKa — EaToRI
WWW.EaToRI.CoM
Serves: 4-6
Equipment
1 roasting tin
1 microplane/grater
Foil
Ingredients
2 bunches of fresh beetroot of
varying colours (10–12 beetroots
in total)
2 tbsp of olive oil
1 tbsp of sea salt
2 tbsp of grated very dark fair
trade chocolate (minimum 70%
cocoa solids, but 85–90% is
best)
Method
1. Heat the oven to
200°C/400°F.
2. Wash the beetroot to remove
any dirt and trim the stalks
to leave a few centimetres
of stalk left.
3. Ensure all the beetroot are
around the same size. If
some are markedly different,
cut them in half to ensure
an even cooking time.
4. Drizzle the beetroots with
olive oil and season with
salt.
5. Cover the roasting tray with
foil. Place the tray in the
oven and bake for 1 1/2–2
hours until a skewer easily
passes through the centre
of the beetroot.
6. The beetroots should be
cooked well enough for the
skins to peel off in your
hands (allow the beets to
cool a little before you start
trying to peel off the skin.
It’s also wise to wear kitchen
gloves to protect your hands
from staining bright pink or
red).
7. Grate the dark chocolate
over the top of the beets.
Season with a little extra
salt and pepper. You can
serve these either hot or
warm.
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