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Baked beetroot with balsamic vinegar, marjoram and garlic

Recipe from: 8/14/2002 12:00:00 AM
Ingredients 8
Servings 6


  • 12 small beetroots, washed
  • 10 cloves garlic, unpeeled and squashed
  • 1 handful fresh marjoram
  • 100 ml balsamic vinegar
  • salt and black pepper
  • 90 ml extra virgin olive oil
  • 200 g black pepper feta, broken into rough pieces
  • marjoram, to garnish


Preheat oven to 200 °C.
Place beetroot and garlic in a large pan, drizzle over balsamic vinegar, add marjoram, season with salt and pepper, and seal with foil.
Bake for 1 hour.>Serve warm or cold with feta and extra marjoram.

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