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Close up of chopped beetroot with rosemary, garlic and salt in a glass bowl

Beetroot En Papillote: Easy Roasted Beetroot in a Bag

Ben Goshawk
Beetroot wedges tossed with olive oil, balsamic, garlic and rosemary, then sealed in a baking paper and foil parcel and roasted at 180C / 355F for 30 minutes. They steam in their own juices, so the flavour stays concentrated and there is hardly any washing up. Serve it straight to the table in the bag.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side
Cuisine French
Servings 4 Portions
Calories 51 kcal

Equipment

  • Baking / Roasting tray
  • Mixing bowl / Bowl
  • Chef's knife
  • Chopping board
  • Vegetable peeler

Ingredients
  

  • 2 x Beetroot
  • 2 x Garlic cloves
  • Sprig of rosemary
  • Splash of balsamic vinegar
  • Splash of olive oil
  • Salt and pepper

Instructions
 

  • Wash & peel the beetroot, then slice it into evenly sized wedges.
  • Place the beetroot in a mixing bowl, add rosemary, 2 crushed garlic cloves with the skin on, a splash of balsamic vinegar, a splash of olive oil, salt and pepper.
  • Get a length of aluminium foil and a slightly smaller piece of baking paper, and lay the baking paper on top of the foil.
  • Place the beetroot in the centre of the baking paper.
  • Fold it over to create an envelope and crimp the edges so it’s airtight (see video)
  • Place onto a roasting tray and roast in the oven for 30 minutes at 180c / 355f
  • Serve to the table in the bag for a fun alternative way to have your veggies!

Video

Nutrition

Serving: 1servingCalories: 51kcalCarbohydrates: 4.8gProtein: 0.8gFat: 3.5gSaturated Fat: 0.5gSodium: 33.8mgPotassium: 145.6mgFiber: 1.2gSugar: 3.1g
Keyword beetroot en papillote, cooked in bag, how to cook beetroot, roasted beetroot
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