"Delicious sweet roasted beetroot, perfect with a sunday roast."
Roasted Balsamic Beetroot
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- Recipe Card
Prep time: 10mins
Cook time: 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 800 gram beetroot (approx. 3 or 4), scrubbed and trimmed
- 100 milliliter vegetable stock
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 sprigs fresh thyme
- 2 tbsp runny honey or maple syrup
- Pinch of flaked sea salt
- Grind of black pepper
Method
Step 1
Preheat your oven to 200°c.
Step 2
Cut each beetroot into four to six wedges and set aside.
Step 3
Mix the stock, balsamic vinegar, oil, thyme leaves and honey or maple syrup in a bowl then add the beetroot wedges. Toss to ensure they are all well coated in the glaze. Season with salt and pepper.
Step 4
Roast for 45 minutes in the preheated oven until the glaze is sticky and the beetroot is tender.