- 500g small, raw beetroot, scrubbed and quartered
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 300g shallot, large ones halved
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
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
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.
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.