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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 180°C.
  2. Peel, then cut the beets into wedges or half (depending on their size).
  3. Cut the onions in half. Lightly crush the garlic cloves (with their skin on).
  4. Cut the pepper into chunks.
  5. Arrange all of them in a baking tray. Tuck the chilli pepper between them, then scatter the oregano on top..
  6. Drizzle with oil and balsamic vinegar, then season with salt & pepper. Toss gently.
  7. Cover the dish with foil, then bake in the oven for 25 minutes. During the baking, toss the veggies once or twice.
  8. Take the foil off and roast for 5 minutes.
  9. When the veggies are tender and golden, remove the dish from the oven.