Roast Beetroot
This roasted beetroot and red onion recipe is a burst of flavor and color on your plate. The beetroots become tender and sweet, with a caramelized edge from roasting alongside red onions and garlic. A rich balsamic glaze ties these earthy and aromatic flavors together, making this dish a delightful addition to any meal.
— Constant Cookbook
Ingredients
- 6 beetroots
- 3 medium unpeeled red onions
- 4 unpeeled whole garlic
- 4 tbsp olive oil
- 50ml/2fl oz vegetable stock
- 2 tbsp balsamic vinegar
- 1 sprigs of thyme
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 180C/360F/Gas 4.
- Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil.
- Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side.
- To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thyme
- Bring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season.
- Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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