Beetroots in Vino Cotto
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Step 1: Preheat an oven to 160C.
Step 2: Trim the tops off the baby beets leaving 4cm of stalk.
Step 3: Place a large piece of foil on a flat surface and place the beetroots in the middle of the foil. Add 20g of butter and the Extra Virgin Olive Oil, then wrap up into a tight parcel.
Step 4: Place the beetroots into the preheated oven and cook for 30-40 minutes (may need longer if they are older beetroots). Use a skewer to test if they are cooked; if the skewer goes in easily then you know they are ready.
Step 5: Allow the beetroots to cool and slip skins off before cutting them into halves.
Step 6: When ready to serve, add the remaining butter to a pan on a low heat. When butter has melted, add the beetroot and toss until they are warmed through, then deglaze with Vino Cotto.