Roast Beetroot

Slow roasted beetroot, onions, and garlic finished with a balsamic glaze and fresh thyme. Complements roast chicken perfectly.

Cook Time

95 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

30
ml

Balsamic Vinegar

for glaze

Liquids

50
ml

Vegetable Stock

for glaze

NutsSeeds

4
clove

Garlic

unpeeled, whole

1
sprig

Thyme

leaves picked and chopped

1
1

Salt

to taste

1
1

Black Pepper

freshly ground, to taste

OilsFats

60
ml

Olive Oil

Vegetables

6
piece

Beetroot

unpeeled

3
piece

Red Onion

medium, unpeeled

Steps

Preheat the oven to 180°C.
Place beetroot, onions, garlic, thyme, and olive oil in a roasting tray and coat well.
Roast for 90 minutes until the beetroot is tender, then peel and slice the vegetables.
Place the tray on the hob and deglaze with stock, balsamic vinegar, and chopped thyme.
Boil the liquid while stirring until it reduces to a syrupy glaze and season.
Arrange vegetables on a warm dish, pour over the glaze, and serve.