Beets, Leeks & Onions
In this recipe, flavorful beetroot, onions, leeks, and garlic are roasted to caramelized perfection with fragrant herbs and tangy balsamic vinegar. The result is a mouthwatering dish that can be enjoyed as a hearty vegetable side or a satisfying main course.
— Constant Cookbook
Ingredients
- 1kg small raw beetroot , peeled and halved
- 2 onions , peeled and quartered
- 10-12 baby leeks , trimmed
- 4 large garlic cloves , peeled
- 4 tbsp olive oil
- 1-2 sprigs fresh rosemary
- 4 bay leaves
- about 100ml balsamic vinegar
Instructions
- Heat oven to 220C/fan 200C/gas 7. Heat a heavy-based oven roasting pan on top of the stove and toss in the vegetables and garlic. Sprinkle with the oil. Stir until they start to brown. Add the herbs, sprinkle over the vinegar and season well.
- Put the pan in the oven and roast for about 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue cooking for another 30 mins or so, stirring 2 to 3 times until the beetroots are tender. If the vegetables start to burn, add a little more oil and vinegar to the pan. Serve as a vegetable dish scattered with toasted pine nuts or as a main course with baby goat’s cheese, cooked white beans and rocket.
Yield
Serves 4 - 6
Nutrition
- Calories: 252 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Fiber Content: 8 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.43 milligram of sodium
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