Beets, leeks & onions

Ready in 1 hr

More effort

Serves 4 - 6
Gordon Ramsay roasts these robust vegetables to perfection

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal252
  • fat12g
  • saturates2g
  • carbs31g
  • sugars0g
  • fibre8g
  • protein7g
  • salt0.43g
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  • 1kg small raw beetroot, peeled and halved



    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 onion, peeled and quartered



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 10-12 baby leeks, trimmed



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 4 large garlic clove, peeled
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1-2 sprigs fresh rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 bay leaf
  • about 100ml balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  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.

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Comments (4)

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

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

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

excellent way to eat beetroot, tasted great

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