Name: Balsamic roasted beetroot
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 12 baby beetroot; 2 tablespoon olive oil; 2 tablespoon balsamic vinegar; 2 tablespoon brown sugar

Balsamic roasted beetroot

This delicious balsamic roasted beetroot recipe is exceptional served with roast or barbecued lamb. Make sure you spoon some pan juices over the beetroot for a full flavour hit

Serves 4

Cook

This recipe first appeared in Food magazine issue 45.

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Ingredients

12 baby beetroot

2 tablespoon olive oil

2 tablespoon balsamic vinegar

2 tablespoon brown sugar

Method

1.Preheat the oven to 160ºC.

2.Trim the beetroot leaving 2-3cm of stalk attached. Scrub the beetroot well, pat dry and pierce their skin.

3.Place the beetroot in a roasting dish with the olive oil, cover and bake for 50 minutes or until a skewer can pierce the flesh without too much resistance.

4.Increase the oven heat to 180ºC and add the balsamic vinegar and brown sugar to the pan. Cook uncovered for a further 10 minutes until the juices are bubbling around the beetroot.

5.Spoon the juices over the beetroot and serve warm as a side dish with grilled meat.