500g baby beetroot (about 3 per person)
5 Tbs olive oil
2 Tbs lemon juice
Freshly ground black pepper
Topping:
2 tsp finely grated lemon zest
2 Tbs finely chopped flat-leaf parsley
1 clove garlic, finely chopped
¼ cup pine nuts lightly toasted
2 tsp olive oil
sea salt & freshly ground black pepper
Preheat oven to 200ºC. Wash beetroot & cut off leaves. Place in an oven dish & roast until tender, 30-45 mins.
When cool enough to handle, peel beetroot, place in a bowl & toss with olive oil, lemon juice & black pepper to taste.
Combine topping ingredients. Transfer beetroot to a serving bowl & sprinkle over the topping.
Serve at room temperature.
Serves 6-8