Name: Roasted beetroot and onion
Cook time: 110 min
Total time: 110 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 10 unpeeled fresh beetroot (1.6kg), halved; 20 baby onions (500g), peeled; 2 tablespoon red wine vinegar; 2 tablespoon olive oil, extra; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Ingredients

2 tablespoon olive oil

10 unpeeled fresh beetroot (1.6kg), halved

20 baby onions (500g), peeled

2 tablespoon red wine vinegar

2 tablespoon olive oil, extra

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 240°C/220°C fan-forced.

2. Brush base of baking dish with half of the oil, add beetroot; cover tightly with foil. Roast 45 minutes.

3.Combine onions with remaining oil, add to beetroot; cover tightly with foil. Roast 30 minutes or until vegetables are tender. Remove foil; roast further 10 minutes.

4.Wearing rubber gloves, remove skin from hot beetroot; cut beetroot in half.

5.Place beetroot and onion in serving dish; drizzle with combined vinegar and extra oil, sprinkle with parsley and freshly ground black pepper.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%