Baked Beetroot

Beetroot, but make it a head-turner. With romesco, almonds, and crumbled Chèvre goat’s cheese, you’ll be grateful for the sourdough to scoop up every last bit.

When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

Adults need around 2000kcal a day.  

For all allergen & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full dietary information please click here.

Baked Beetroot with romesco & Almonds- 372 kcal per 176g serving
Chèvre goat’s cheese- 103kcal per quarter of pack
Sourdough baguette- 171kcal per 70g serving

Total cooking time: 10 minutes – For best results oven cook.

1. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6.

2. Remove the sleeve and film from the beetroot. Keep the romesco sauce and toasted almonds to one side.

3. Lightly sprinkle the baguette with water and add to the oven alongside the beetroot. Set the timer for 10 minutes.

4. While they’re cooking, divide the beetroot romesco between two plates and using a spoon evenly spread around the plate.

5. When everything’s cooked, remove from the oven. Arrange the beetroots on the plate on top of the romesco sauce. Crumble the chèvre buchette cheese on top and garnish with toasted almonds.

6. Serve with the warm sourdough baguette.