The dill is optional but makes a great partner to the beetroot. You could use thyme instead, added to the beetroot with the honey, or fresh parsley if you prefer.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
132
Ingredients
800 g beetroot, peeled, see GH Tip
2 Tbsp. extra virgin olive oil
4 large clementines
1 Tbsp. cider vinegar
1/2 small red onion, finely sliced
2 Tbsp. runny honey
1 Tbsp. finely chopped dill, optional
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Cut the beetroot into even wedges; put in roasting tin with 1tbsp oil and some seasoning. Toss to coat. Drizzle over 1tbsp water, then cover tin tightly with foil. Roast for 30min until just tender but still firm.
Step 2Meanwhile, take 2 clementines. Finely grate the zest of both and squeeze the juice from 1. Mix in a small bowl with the cider vinegar, red onion and remaining oil. Cover and set aside.
Step 3Working one at a time, slice the top and bottom off remaining 2 whole clementines and the 1 zested clementine and place on a board. Cut away peel and white pith. Hold over a bowl (to catch the juice) and carefully cut between membranes to separate segments. Put segments in the juice, cover and set aside.
Step 4Uncover the beetroot, drizzle with the honey and return to the oven for 10min, until cooked through. Pour over the onion mixture and toss gently to coat. Check seasoning.
Step 5To serve, tip beetroot into a serving dish. Drain reserved clementine segments (discarding juice) and scatter over, then sprinkle with dill, if using.
GH TIP Use disposable gloves when preparing beetroot, to prevent stained hands.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
