Roast Beetroot

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

Vegetarian Healthy Side Dish Beetroot Roasted

Estimated Nutrition

Calories

229.6

kcal / serving

918.4 kcal total

Carbs

21.2g

per serving

84.8 g total

Fat

15.4g

per serving

61.6 g total

Protein

2.8g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

for glaze

Liquids

Vegetable Stock

for glaze

NutsSeeds

clove

Garlic

unpeeled, whole

sprig

Thyme

leaves picked and chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

piece

Beetroot

unpeeled

piece

Red Onion

medium, unpeeled

Method

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.