Product Description:
Whole beetroot roasted with a balsamic glaze, served with Dalewood crème fraîche.
Portion Size:
340g
Ingredients:
Beetroot, balsamic vinegar, extra virgin olive oil, crème fraîche, salt, pepper, lemon
Heating Instructions:
Defrost: Overnight in the fridge
Oven: Preheat to 180°C. Remove lid and bake for 10 minutes, until heated through
Air Fryer: Preheat to 180°C. Remove lid. Cook 3 min, stir, then 2 min more until heated through
Serving Suggestions:
Serve with Guyall's Gourmet Chicken pie