Roasted balsamic beetroot
Beetroot is one of the healthiest vegetables. This roasted balsamic beetroot recipe is not only delicious but can be served as a side dish or as a condiment in salads or with leftover/cold meats. It takes a long time to bake so I normally make it when I roast a joint in the oven. If the beetroot is organic, you don’t have to peel them.
Ingredients
Method
- Preheat the oven to 190°C.
- Peel, then cut the beets into wedges or half (depending on their size). Lightly crush the garlic cloves (with their skin on).c Arrange them in a baking tray.
- Mix the balsamic vinegar with the olive oil and honey, then season the dressing with salt and pepper. Pour over the beetroot and garlic, add the oregano, and toss well.
- Cover the dish with foil (or a lid), then bake for about 35-45 minutes, depending on the size of the beetroot. Serve warm as a side dish, or let it cool and use it for salads.