Balsamic beetroot & shallots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Ingredients
- 500g small, raw beetroot, scrubbed and quartered
- 1 tbsp olive oil
- 300g shallot, large ones halved
- 1 tbsp thyme leaf, plus extra to serve
- 2 tbsp balsamic vinegar
Method
- STEP 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.
- STEP 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.
