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
800g
beetroot, peeled, see GH Tip
2Tbsp.
extra virgin olive oil
4
large clementines
1Tbsp.
cider vinegar
1/2
small red onion, finely sliced
2Tbsp.
runny honey
1Tbsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
