For a healthier, but still delicious, snack --- THE BEETROOT CRISP
You will need:
- 4 beetroots
- Rosemary salt (or salt and rosemary - I already had a mixed blend - easy)
- olive oil
Start by pre-heating the oven to 200C. Then chop and wash the beetroot - leave the skin on.
Slice the beetroots and lay on a baking tray.
Add a generous amount of olive oil and rosemary salt and put in the oven for 20 minutes, checking and turning over after 10. Then return to the oven for another 15 minutes but cover with foil. Leave to stand for 15 minutes and they're ready to eat. YAY!
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