Balsamic beetroot

Balsamic beetroot

From
Harvest
Serves
6
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Take 8 beetroot, remove excess leaves and put the beetroot in a saucepan, cover with cold water and bring to the boil. Cook for 30 minutes, or until the beetroot are almost cooked through. Drain and, while still hot, peel the beetroot by holding them under cold water and rubbing the skins off. Cut into wedges and put in a deep roasting tin. Drizzle with 1 tablespoon balsamic vinegar and 3 tablespoons olive oil, add 3–4 thyme sprigs and season well with salt and freshly ground black pepper. Cook in a preheated 180°C oven for 30–40 minutes, or until the beetroot are tender. Delicious alongside roast beef.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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