Sticky Miso Maple Roasted Beetroot
These are sticky, sweet, and full of umami flavour from the miso maple sauce. The beetroot is roasted until tender, which caramelises its natural sugars, then it is tossed in the miso maple sauce, making it sticky and even more delicious. If you don’t love beets, give this recipe a try, and I can almost guarantee that you will love them.
Ingredients:
4 large beetroots
3 tbsp olive oil
salt to season
1 tsp miso paste
1 tbsp maple syrup
crushed pistachio for garnish (optional)
Method:
Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit).
Cut the beetroot into small, bite-sized pieces and place them in a small baking tin. Drizzle the olive oil over and season with a bit of salt (not too much because the miso sauce will make it salty later).
Roast the beet for 1 hour or until tender when stabbed with a fork.
Remove from the oven, then add the miso paste and maple syrup to the pan and toss until evenly distributed.
Top with crushed pistachios (if using). Enjoy!