Name: Balsamic roasted beetroot and red pepper
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 6 beetroots; 1 chilli; 2 red bell pepper; 2 red onions; 6 cloves of garlic; 2 tsp dried marjoram or oregano

Balsamic roasted beetroot and red pepper

24 Sep 2024

by Wholeness

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

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

6 beetroots
1 chilli
2 red bell pepper
2 red onions
6 cloves of garlic
2 tsp dried marjoram or oregano

Instructions

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.