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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.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g beetroot
  • 4 Tbsp of olive oil
  • 4 Tbsp balsamic vinegar
  • 5 cloves of garlic
  • 1 Tbsp dried oregano
  • 1 Tbsp runny honey
  • Salt pepper

Method
 

  1. Preheat the oven to 190°C.
  2. 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.
  3. 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.
  4. 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.