'Remolacha' Argentinian Roasted Beetroot

In Argentina we love the humble beetroot, it is a very common vegetable and used widely across the country in the kitchen. People often dismiss beetroots, as they’re messy, and can be tricky to prepare. This simple dish today shows that with a little attention, this root vegetable can be an impressive salad or side dish.

In Argentina, beetroots are usually made into a salad and served with mayonnaise and a hard boil egg. Our version has slightly deeper, more complex flavours. We serve it at The Independent with some dollops of yoghurt, micro radish and sunflower seeds. This dish is the perfect accompaniment to last week’s Asado beef ribs.

Method

Pre-heat oven to 200 degrees celsius.

In a roasting tray, place beetroot and drizzle with olive oil and sea salt. Bake in a hot oven until the beetroot is soft in the center, this usually takes approximately 40 minutes.

While beetroots are cooking toast sunflower seeds in a dry pan until they are golden brown, make sure you watch them carefully while doing this.

When the beetroots are cooked, allow them to cool a little, then cut each baby beetroot in half.

Present the beetroot on a plate, and place little dollops of yoghurt on the top of each half. Drizzle balsamic vinegar, add a bit more sea salt flakes, sprinkle sunflower seeds and garnish with finely sliced micro radish.