Balsamic beetroot & shallots

Balsamic beetroot & shallots

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Cooking time

Prep: 10 mins Cook: 1 hr, 5 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
123
protein
4g
carbs
17g
fat
4g
saturates
1g
fibre
6g
sugar
16g
salt
0g

Ingredients

  • 500g small, raw beetroot, scrubbed and quartered
  • 1 tbsp olive oil
  • 300g shallots, large ones halved
  • 1 tbsp thyme leaf, plus extra to serve
  • 2 tbsp balsamic vinegar

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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.

Recipe from Good Food magazine, January 2014

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Comments

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michellestack21's picture

Took longer than expected. Tasty enough.

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