Roasted Beetroot with Lemon and Smoked Paprika

Ingredients

• Beetroot 500g
• Olive oil 3 tbsp
• Garlic cloves 2
• Smoked paprika 1 tsp
• Sea salt 1/2 tsp
• Black pepper 1/4 tsp
• Lemon 1
• Fresh parsley 2 tbsp, chopped

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Wash the beetroot thoroughly, trim off any roots and leaves, then cut into roughly 2-3cm wedges.
3. Peel and thinly slice the garlic cloves.
4. In a large bowl, toss the beetroot wedges with the olive oil, sliced garlic, smoked paprika, sea salt, and black pepper until evenly coated.
5. Spread the beetroot in a single layer on a baking tray. Roast for 40-50 minutes, or until tender when pierced with a fork. Turn the wedges halfway through cooking.
6. While the beetroot is roasting, zest the lemon and then juice it.
7. Once roasted, transfer the beetroot to a clean bowl. Add the lemon zest and juice, and toss gently to combine.
8. Serve warm, garnished with the chopped fresh parsley.