Balsamic roasted beetroot and red pepper
You can serve this balsamic roasted beetroot and red pepper in many ways – as a side dish with grilled meat/fish, part of a salad, with pasta ( as a vegan meal), as topping on tarts & pizza, as filler is flatbread s & sandwiches or as stuffing in pies & turnovers.
Ingredients
Method
- Preheat the oven to 180°C.
- Peel, then cut the beets into wedges or half (depending on their size).
- Cut the onions in half. Lightly crush the garlic cloves (with their skin on).
- Cut the pepper into chunks.
- Arrange all of them in a baking tray. Tuck the chilli pepper between them, then scatter the oregano on top..
- Drizzle with oil and balsamic vinegar, then season with salt & pepper. Toss gently.
- Cover the dish with foil, then bake in the oven for 25 minutes. During the baking, toss the veggies once or twice.
- Take the foil off and roast for 5 minutes.
- When the veggies are tender and golden, remove the dish from the oven.