Contributed by (Recipe adapted from at “Riverford Organic Vegetables” at www.riverford.co.uk)

Ingredients

300g Beet trimmed
1 Tbs Olive oil
3 Oranges skinned and sliced
2 tsp Caraway seeds
1 clove Garlic crushed
5 Tbs Orange juice
1 tsp Sugar
Salt and Pepper

Instructions

Preheat the oven to 400° F. Place the beets in a baking dish with ½ cm of water, cover and bake until they are tender. This will take about 45 minutes depending on size. Skin the beets, trim the ends and slice into thick batons or wedges. Heat the oil in a large frying pan and add caraway seeds and garlic. Fry for a few minutes but before the garlic browns, add the orange juice and sugar. Mix thoroughly and bring to the boil. Add the beetroot and coat with the hot dressing. Season well. Stir in the orange pieces. Very nice with watercress or spinach leaves.

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