Slow-roasted beetroot with sour cream and mango salsa
Photo by Michael Craig
- Beetroot: Place the beetroot in baking dish, pour over the marinade and cover with tin foil. (marinaded in the oil and lemon)
- Bake for 1 hour at 160 degrees or until tender.
- The Salsa: In a bowl mix all the mango salsa ingredients, finish with lemon juice and season to taste.
- To finish:Cut the top of each beetroot. Place one spoonful of sour cream on the top of each and garnish with the mango salsa and fresh mint leaves.