Balsamic beetroot & shallots
- Good Food team
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Serves 3
Easy
Prep: 10 mins
Cook: 1 hr and 5 mins
A star rating of 3 out of 5.1 ratingRate
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A simple side that uses a handful of ingredients to great effect. Balsamic vinegar brings out the sweet, earthy flavours
Freezable
Gluten-free
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
500g small, raw beetroot
scrubbed and quartered
-
1 tbsp olive oil
-
300g shallot
large ones halved
-
1 tbsp thyme leaf
plus extra to serve
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2 tbsp balsamic vinegar
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Nutrition: per serving
-
kcal123
-
fat4g
low
-
saturates1g
-
carbs17g
-
sugars16g
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fibre6g
-
protein4g
-
salt0g
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Method
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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.
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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.
Recipe from Good Food magazine, January 2014
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A star rating of 3 out of 5.1 rating
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