Balsamic beetroot & shallots

Balsamic beetroot & shallots

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(1 ratings)

Prep: 10 mins Cook: 1 hr, 5 mins

Easy

Serves 3
A simple side that uses a handful of ingredients to great effect. Balsamic vinegar brings out the sweet, earthy flavours

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal123
  • fat4g
  • saturates1g
  • carbs17g
  • sugars16g
  • fibre6g
  • protein4g
  • salt0g
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Ingredients

  • 500g small, raw beetroot, scrubbed and quartered
    Beetroot

    Beetroot

    beat-root

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

  • 1 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…

  • 300g shallot, large ones halved
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp thyme leaf, plus extra to serve
  • 2 tbsp 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…

Method

  1. Heat oven to 190C/170C fan/gas 5. Put the beetroot in a roasting tin and toss through the oil and some seasoning. Roast for 15 mins.

  2. Toss the shallots and thyme with the beetroot, and roast for 40-45 mins until the veg are tender and starting to caramelise around the edges. Drizzle with balsamic vinegar and return to the oven for 3-5 mins until sticky and syrupy. Scatter with thyme leaves to serve.

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Comments (2)

Minoo's picture
2.5

I'd never tried roasting beetroot but it works really well. And you'd never guess it's so good for you and that so little oil is used. It was quite sweet, but I guess that's to be expected given the ingredients used. A great way to use up leftover fresh beetroot!

michellestack21's picture

Took longer than expected. Tasty enough.

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