Spiced Beetroot

• 3 beetroots
• 1 pinch ground cayenne pepper
• 1 pinch ground paprika
• 2 tablespoons cider vinegar
• 2 teaspoons honey
• 1 teaspoon cracked black pepper
• Greek yogurt, to serve (optional)

1. Place the unpeeled beetroots on a baking tray and bake in a moderate oven for 1 hour, or until tender when pierced with a skewer.
2. Cool the beetroots until they are cool enough to handle, and wear gloves if you don't want to end up with beetroot-coloured hands! Peel and dice the beetroots. (see Note).
3. Combine the diced beetroot with the remaining ingredients in a pan over a gentle heat, and toss for 4-5 minutes, or until heated through; and serve with a dollop of Greek yoghurt (optional).
4. NOTE: If you'd like an easy recipe for making your own vegetable stock - my Vegetable Stock Recipe #135453 - start by saving the peel from the beetroots!

beetroots, ground cayenne pepper, ground paprika, cider vinegar, honey, cracked black pepper, yogurt

Taken from www.food.com/recipe/spiced-beetroot-147044 (may not work)