- 1kg small raw beetroot, peeled and halved
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 2 onions, peeled and quartered
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 10-12 baby leeks, trimmed
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 4 large garlic cloves, peeled
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1-2 sprigs fresh rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 4 bay leaves
- about 100ml balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
Heat oven to 220C/fan 200C/gas 7. Heat a heavy-based oven roasting pan on top of the stove and toss in the vegetables and garlic. Sprinkle with the oil. Stir until they start to brown. Add the herbs, sprinkle over the vinegar and season well.
Put the pan in the oven and roast for about 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue cooking for another 30 mins or so, stirring 2 to 3 times until the beetroots are tender. If the vegetables start to burn, add a little more oil and vinegar to the pan. Serve as a vegetable dish scattered with toasted pine nuts or as a main course with baby goat’s cheese, cooked white beans and rocket.
Gordon's Secrets to successRobust roasting gives a really good colour and flavour to vegetables.
Gordon's Secrets to successMake sure all the vegetables are cut to the same size so they cook evenly.
Gordon's Secrets to successStart the cooking on the stovetop to make sure you get them nice and browned
Gordon's Secrets to successUse a large roasting pan to make sure the vegetables don’t steam