Beets, leeks & onions

Beets, leeks & onions

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(5 ratings)


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Cooking time

Ready in 1 hr

Skill level

Moderately easy


Serves 4 - 6

Gordon Ramsay roasts these robust vegetables to perfection

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

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  • 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

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  1. 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.
  2. 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.

Recipe from Good Food magazine, February 2005

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pizzaegelati's picture

Cooked as a side dish. Didn't have the leeks and did a mix of red and white onions. Can't say it tasted any better than just roasting them in a glug of olive oil as I normally do. The leftovers were very nice cold though as part of a salad meal.

irmgard2's picture
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This is a lovely way to serve beetroot, but I found that the outer layer of the leeks came out a little chewy. The roasting really brings out the natural sweetness found in these particular vegetables, and the addition of balsamic vinegar really accentuates this. I served this as a side to roast pork loin and I think it would be a great side dish with roast beef as well.

eleanormayo's picture
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The cooking times weren't right for this, the leeks take less time than the other ingredients, so I would suggest adding them part way through the cooking process.

dizzygilly's picture
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excellent way to eat beetroot, tasted great



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