Serves 4
455g/1 pound fresh beetroots, scrubbed
10 cloves garlic, unpeeled and squashed
1 handful fresh marjoram or oregano, leaves picked
salt and pepper
10 tbs balsamic vinegar
6 tbs extra virgin olive oil
Preheat the oven to 200C/400F. Tear off a metre/5 foot kitchen foil and fold it in half to give you double thickness. If beets are large, half them. Place them in the middle of the foil with the garlic and marjoram, season generously then fold the sides in to the middle. Before you seal the foil, add the vinegar and olive oil. Scrunch or fold the foil together to seal at the top. Place in the preheated oven and cook for around 1 hour until tender.
